Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine A.; Hort, Joanne

doi:10.1016/j.foodchem.2017.03.031

Cited by 55 publications

(43 citation statements)

References 15 publications

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“…Concentrations of individual phenolic compounds were analysed by HPLC according to the method described by Oladokun et al . . Briefly, ethyl acetate extracts were evaporated to dryness, reconstituted in methanol and separated using a Waters Alliance 2695 HPLC fitted with a Purospher STAR RP‐18 end‐capped column (250 × 4.6 mm, 3 μm particle size; Merck Millipore, UK) coupled with a C 18 guard cartridge from Phenomenex (UK).…”

Section: Methodsmentioning

confidence: 99%

Indian black rice: A brewing raw material with novel functionality

et al. 2019

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Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange‐red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour‐stable beer. © 2019 The Institute of Brewing & Distilling

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Section: Methodsmentioning

confidence: 99%

Indian black rice: A brewing raw material with novel functionality

et al. 2019

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“…where colour and bitterness are derived from the same element (i.e., tannins). According to Spearot (2016), "the majority of bitterness in beer is derived from hops" (p. 3; see also Oladokun, James, Cowley, Dehrmann, Smart, Hort, & Cook, 2017;Oladokun, Tarrega, James, Smart, Hort, & Cook, 2016;Stevens & Page, 2004), whereas the colour of a traditional beer is derived, in large part, from malted barley (Bettenhausen et al, 2018;De Keukeleire, 2000;Magalhães, Dostalek, Cruz, Guido, & Barros, 2008). As such, the bitterness and colour of a beer are not necessarily connected (rather, one might think of them as orthogonal sensory attributes).…”

Section: Where Does the Colour Of Beer Come From?mentioning

confidence: 99%

The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception

Doorn

Timora

Watson

et al. 2019

Food Research International

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This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving.

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“…Perhaps given the global trend of wanting a healthier lifestyle and of improving product qualities, in the last decade the market of special beers has evolved significantly offering additional product traits such as enhanced functionality, new flavors, and tastes. These improvements went beyond the use of hops, which are nevertheless vital for the brewing industry [21], as they contribute significantly to the sensory properties of beer [22][23][24]. Lately, microbreweries are dedicated to the production of special beers, using fruits, honey, herbs, or spices to enhance the aroma and to provide flavors and colors that cannot be obtained from grains [25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

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Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

Cited by 55 publications

References 15 publications

Indian black rice: A brewing raw material with novel functionality

Indian black rice: A brewing raw material with novel functionality

The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception

Non-Alcoholic and Craft Beer Production and Challenges

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