Beer Polyphenols—Bitterness, Astringency, and Off- Flavors (CROSBI ID 295603)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Habschied, Kristina ; Košir, Iztok Jože ; Krstanović, Vinko ; Kumrić, Goran ; Mastanjević, Krešimir
engleski
Beer Polyphenols—Bitterness, Astringency, and Off- Flavors
The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review.
bitterness ; beer ; aftertaste ; off-flavor
This article belongs to the Special Issue Beer Quality and Flavour
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Podaci o izdanju
Povezanost rada
Biotehnologija, Prehrambena tehnologija