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Pregled bibliografske jedinice broj: 1131991

Beer Polyphenols—Bitterness, Astringency, and Off- Flavors


Habschied, Kristina; Košir, Iztok Jože; Krstanović, Vinko; Kumrić, Goran; Mastanjević, Krešimir
Beer Polyphenols—Bitterness, Astringency, and Off- Flavors // Beverages, 7 (2021), 2; 38, 14 doi:10.3390/beverages7020038 (međunarodna recenzija, pregledni rad, znanstveni)


CROSBI ID: 1131991 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Beer Polyphenols—Bitterness, Astringency, and Off- Flavors

Autori
Habschied, Kristina ; Košir, Iztok Jože ; Krstanović, Vinko ; Kumrić, Goran ; Mastanjević, Krešimir

Izvornik
Beverages (2306-5710) 7 (2021), 2; 38, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
bitterness ; beer ; aftertaste ; off-flavor

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

Napomena
This article belongs to the Special Issue Beer
Quality and Flavour



POVEZANOST RADA


Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Habschied, Kristina; Košir, Iztok Jože; Krstanović, Vinko; Kumrić, Goran; Mastanjević, Krešimir
Beer Polyphenols—Bitterness, Astringency, and Off- Flavors // Beverages, 7 (2021), 2; 38, 14 doi:10.3390/beverages7020038 (međunarodna recenzija, pregledni rad, znanstveni)
Habschied, K., Košir, I., Krstanović, V., Kumrić, G. & Mastanjević, K. (2021) Beer Polyphenols—Bitterness, Astringency, and Off- Flavors. Beverages, 7 (2), 38, 14 doi:10.3390/beverages7020038.
@article{article, year = {2021}, pages = {14}, DOI = {10.3390/beverages7020038}, chapter = {38}, keywords = {bitterness, beer, aftertaste, off-flavor}, journal = {Beverages}, doi = {10.3390/beverages7020038}, volume = {7}, number = {2}, issn = {2306-5710}, title = {Beer Polyphenols—Bitterness, Astringency, and Off- Flavors}, keyword = {bitterness, beer, aftertaste, off-flavor}, chapternumber = {38} }
@article{article, year = {2021}, pages = {14}, DOI = {10.3390/beverages7020038}, chapter = {38}, keywords = {bitterness, beer, aftertaste, off-flavor}, journal = {Beverages}, doi = {10.3390/beverages7020038}, volume = {7}, number = {2}, issn = {2306-5710}, title = {Beer Polyphenols—Bitterness, Astringency, and Off- Flavors}, keyword = {bitterness, beer, aftertaste, off-flavor}, chapternumber = {38} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)
  • Scopus


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