1
|
Tufariello M, Palombi L, Baiano A, Grieco F. In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis. Food Chem 2024; 453:139702. [PMID: 38772309 DOI: 10.1016/j.foodchem.2024.139702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.
Collapse
Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| | - Lorenzo Palombi
- Institute of Applied Physic "Nello Carrara", National Research Council, Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy.
| | - Antonietta Baiano
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| |
Collapse
|
2
|
Thongon R, Netramai S, Kijchavengkul T, Yaijam G, Debhakam R. Mathematical modeling and optimization of pasteurization for the internal pressure and physical quality of canned beer. Heliyon 2023; 9:e21493. [PMID: 38027755 PMCID: PMC10661091 DOI: 10.1016/j.heliyon.2023.e21493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 10/16/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Globally, beer is the most popular alcoholic beverage. To accomplish microbial stabilization and extend the shelf life of beer, it is typically subjected to in-package pasteurization using a tunnel pasteurizer. However, high internal pressure can cause can bulging during pasteurization, leading to significant product loss. In this study, an empirical mathematical model was constructed to describe the effects of can thickness (0.245-0.270 mm), fill volume (320-338 mL), carbon dioxide content (5.70-6.10 g/L), and pasteurization temperature (59-66 °C) on the internal pressure inside canned beer. A laboratory-scale pasteurization setup was used to pasteurize samples based on the worst-case scenario of commercial pasteurization. The mathematical model (R2 = 0.90) showed that all parameters significantly influenced the internal pressure of pasteurized canned beer (p < 0.05). Additionally, the physical, chemical, and biological properties of pasteurized canned beer were assessed. All values fell within an acceptable range of industrial standards. A simplified 2nd-order polynomial equation (R2 = 0.90) was created and verified for industrial use. The data are well represented by the simplified model, which suggests that it could be used for optimization of product- and process parameters to reduce the occurrence of can bulging in commercial pasteurization of canned beer.
Collapse
Affiliation(s)
- Ruthaikamol Thongon
- School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
| | - Siriyupa Netramai
- School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Thitisilp Kijchavengkul
- School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Gong Yaijam
- Boonrawd Brewery Co., Ltd., Bangkok 10300, Thailand
| | - Rojrit Debhakam
- Singha Beverage Co., Ltd. (Branch No.00001), Nakhon Pathom 73130, Thailand
| |
Collapse
|
3
|
Agorastos G, Klosse B, Hoekstra A, Meuffels M, Welzen J, Halsema VE, Bast A, Klosse P. Instrumental classification of beer based on mouthfeel. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
|
4
|
Yeo H, Linforth R, MacNaughtan W, Williams H, Hewson L, Fisk ID. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Res Int 2023; 164:112373. [PMID: 36737960 DOI: 10.1016/j.foodres.2022.112373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C4 - C10 aldehydes and ethyl esters, as well as limonene (concentration of aroma compounds at 1 μg mL-1), was studied using atmospheric pressure chemical ionisation-mass spectrometry. An increase in sugar concentration from 0 to 30 % w/v resulted in a significant increase in partitioning under static headspace conditions for the majority of the compounds (p < 0.05), an effect generally not observed when 10 % w/v sucrose was substituted with low-calorie sweeteners (p > 0.05). The complexity of the system was increased to model a soft drink design - comprising water, sucrose (10, 20 and 30 % w/v), acid (0.15 % w/v), carbonation (∼7.2 g/L CO2) and aroma compounds representative of an apple style flavouring, namely ethyl butanoate and hexanal (10 μg mL-1 each). Although the addition of sucrose had no significant in-vivo effect, carbonation significantly decreased breath-by-breath (in-vivo) aroma delivery (p < 0.05). To understand the physical mechanisms behind aroma release from the beverage matrix, the effect of sucrose on the kinetics of the matrix components was explored. An increase in sucrose concentration from 0 to 30 % w/v resulted in a significant decrease in water activity (p < 0.05), which accounted for the significantly slower rate of self-diffusion of aroma compounds (p < 0.05), measured using diffusion-ordered spectroscopy-nuclear magnetic resonance spectroscopy. No significant effect of sucrose on carbon dioxide volume flux was found (p > 0.05).
Collapse
Affiliation(s)
- HuiQi Yeo
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Robert Linforth
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - William MacNaughtan
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Huw Williams
- Centre for Biomedical Sciences, University of Nottingham, UK
| | - Louise Hewson
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; International Flavour Research Centre (Adelaide), School of Agriculture, Food and Wine and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
| |
Collapse
|
5
|
Williams C, Stander MA, Medvedovici A, Buica A. Volatile Terpenoid Profiling in Gin and Beer – A Targeted Approach. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
6
|
Blackmore H, Hidrio C, Yeomans MR. How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
7
|
Moss R, Barker S, McSweeney MB. An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Quain DE. The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- David E. Quain
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
| |
Collapse
|
9
|
Vrzal T, Drábková K, Štěrba K, Olšovská J. Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
10
|
Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| |
Collapse
|
11
|
Ramsey I, Yang Q, Fisk I, Ayed C, Ford R. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. FOOD CHEMISTRY-X 2021; 10:100121. [PMID: 34189455 PMCID: PMC8220173 DOI: 10.1016/j.fochx.2021.100121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/23/2021] [Accepted: 04/28/2021] [Indexed: 11/29/2022]
Abstract
Reverse osmosis results in significant losses in volatile compounds and modified sensory profiles. Volatile losses appear to be related to compound structure, not compound size. Reverse osmosis efficiency varies between beer styles, with longer processing times for stouts. Reverse osmosis membranes are susceptible to fouling over time, affecting overall product quality.
A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical analysis revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (ethyl octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in ‘fruity/estery’, ‘alcoholic/solvent’, ‘malty’, ‘sweetness’ and ‘body’ sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, whilst differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality.
Collapse
Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.,Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian Fisk
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| |
Collapse
|
12
|
Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli. BEVERAGES 2021. [DOI: 10.3390/beverages7020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
Collapse
|
13
|
Vlădescu SC, Bozorgi S, Hu S, Baier SK, Myant C, Carpenter G, Reddyhoff T. Effects of beverage carbonation on lubrication mechanisms and mouthfeel. J Colloid Interface Sci 2021; 586:142-151. [PMID: 33162047 DOI: 10.1016/j.jcis.2020.10.079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 11/27/2022]
Abstract
The perception of carbonation is an important factor in beverage consumption which must be understood in order to develop healthier products. Herein, we study the effects of carbonated water on oral lubrication mechanisms involved in beverage mouthfeel and hence taste perception. Friction was measured in a compliant PDMS-glass contact simulating the tongue-palate interface (under representative speeds and loads), while fluorescence microscopy was used to visualise both the flow of liquid and oral mucosal pellicle coverage. When carbonated water is entrained into the contact, CO2 cavities form at the inlet, which limit flow and thus reduce the hydrodynamic pressure. Under mixed lubrication conditions, when the fluid film thickness is comparable to the surface roughness, this pressure reduction results in significant increases in friction (>300% greater than under non-carbonated water conditions). Carbonated water is also shown to be more effective than non-carbonated water at debonding the highly lubricious, oral mucosal pellicle, which again results in a significant increase in friction. Both these transient mechanisms of starvation and salivary pellicle removal will modulate the flow of tastants to taste buds and are suggested to be important in the experience of taste and refreshment. For example this may be one reason why flat colas taste sweeter.
Collapse
Affiliation(s)
- Sorin-Cristian Vlădescu
- Tribology Group, Department of Mechanical Engineering, Imperial College London, South Kensington, Exhibition Road, SW7 2AZ London, United Kingdom
| | - Sophie Bozorgi
- Salivary Research Unit, Faculty of Dental, Oral and Craniofacial Sciences, King's College London Dental Institute, Floor 17 Guy's Tower, London SE1 9RT, UK
| | - Songtao Hu
- Tribology Group, Department of Mechanical Engineering, Imperial College London, South Kensington, Exhibition Road, SW7 2AZ London, United Kingdom; State Key Laboratory of Mechanical System and Vibration, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Stefan K Baier
- PepsiCo Global Functions, Measurement Science, 3 Skyline Drive, Hawthorne, NY 10532, USA; School of Chemical Engineering, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Connor Myant
- Robotics and Manufacturing Group, Dyson School of Design Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Guy Carpenter
- Salivary Research Unit, Faculty of Dental, Oral and Craniofacial Sciences, King's College London Dental Institute, Floor 17 Guy's Tower, London SE1 9RT, UK
| | - Tom Reddyhoff
- Tribology Group, Department of Mechanical Engineering, Imperial College London, South Kensington, Exhibition Road, SW7 2AZ London, United Kingdom.
| |
Collapse
|
14
|
Ramsey I, Dinu V, Linforth R, Yakubov GE, Harding SE, Yang Q, Ford R, Fisk I. Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Sci Rep 2020; 10:20855. [PMID: 33257785 PMCID: PMC7704625 DOI: 10.1038/s41598-020-77697-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 11/12/2020] [Indexed: 11/08/2022] Open
Abstract
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethanol alone decreases the aroma release regardless of LogP, the presence of α-amylase selectively reduces the headspace concentration of hydrophobic compounds. It was found that ethanol has a subtle inhibitory effect on the binding of hydrophobic compounds to α-amylase, thereby increasing their headspace concentration in the 5% ABV as compared to the 0% beers. This synergistic ethanol * saliva effect is attributed to the changes in the conformation of α-amylase due to ethanol-induced denaturation. It is hypothesised that the partially unfolded protein structures have a lower number of hydrophobic pockets, leading to a lower capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol * saliva interactions directly impact the sensory and flavour properties of beer, which would provide a basis for further investigations in reformulation of 0% ABV drinks.
Collapse
Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Vlad Dinu
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Rob Linforth
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Gleb E Yakubov
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Biomaterials Laboratory, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Ian Fisk
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
| |
Collapse
|
15
|
Higgins MJ, Hayes JE. Discrimination of Isointense Bitter Stimuli in a Beer Model System. Nutrients 2020; 12:nu12061560. [PMID: 32471227 PMCID: PMC7352581 DOI: 10.3390/nu12061560] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/23/2022] Open
Abstract
Prior work suggests humans can differentiate between bitter stimuli in water. Here, we describe three experiments that test whether beer consumers can discriminate between different bitterants in beer. In Experiment 1 (n = 51), stimuli were intensity matched; Experiments 2 and 3 were a difference from control (DFC)/check-all-that-apply (CATA) test (n = 62), and an affective test (n = 81). All used a commercial non-alcoholic beer spiked with Isolone (a hop extract), quinine sulfate dihydrate, and sucrose octaacetate (SOA). In Experiment 1, participants rated intensities on general labeled magnitude scales (gLMS), which were analyzed via ANOVA. In Experiment 2, participants rated how different samples were from a reference of Isolone on a 7-point DFC scale, and endorsed 13 attributes in a CATA task. DFC data were analyzed via ANOVA with Dunnett's test to compare differences relative to a blind reference, and CATA data were analyzed via Cochran's Q test. In Experiment 3, liking was assessed on labeled affective magnitude scales, and samples were also ranked. Liking was analyzed via ANOVA and rankings were analyzed with a Cochran-Mantel-Haenszel test. Experiment 1 confirmed that samples were isointense. In Experiment 2, despite being isointense, both quinine (p = 0.04) and SOA (p = 0.03) were different from Isolone, but no significant effects were found for CATA descriptors (all p values > 0.16). In Experiment 3, neither liking (p = 0.16) or ranking (p = 0.49) differed. Collectively, these data confirm that individuals can discriminate perceptually distinct bitter stimuli in beer, as shown previously in water, but these differences cannot be described semantically, and they do not seem to influence hedonic assessments.
Collapse
Affiliation(s)
- Molly J. Higgins
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA;
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
- Correspondence: ; Tel.: +1-814-863-7129
| |
Collapse
|
16
|
Affiliation(s)
- Gretchen A. Guttman
- Department of Food Science & Technology The Ohio State University Columbus Ohio
| | - Ashley M. Soldavini
- Department of Food Science & Technology The Ohio State University Columbus Ohio
| | | |
Collapse
|
17
|
Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype. CHEMOSENS PERCEPT 2019. [DOI: 10.1007/s12078-019-09266-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
18
|
Mitchell J, Castura JC, Thibodeau M, Pickering G. Application of TCATA to examine variation in beer perception due to thermal taste status. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
19
|
Ramsey I, Ross C, Ford R, Fisk I, Yang Q, Gomez-Lopez J, Hort J. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
20
|
Castro LF, Ross CF. Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1433943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Luis F. Castro
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, U.S.A
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA, U.S.A
| |
Collapse
|
21
|
Kemp B, Condé B, Jégou S, Howell K, Vasserot Y, Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Crit Rev Food Sci Nutr 2018; 59:2072-2094. [PMID: 29420057 DOI: 10.1080/10408398.2018.1437535] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.
Collapse
Affiliation(s)
- Belinda Kemp
- a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.,b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada
| | - Bruna Condé
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Sandrine Jégou
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Kate Howell
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Yann Vasserot
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Richard Marchal
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| |
Collapse
|
22
|
Castro LF, Ross CF. The Effect of Protein and Carbohydrate Levels on the Chemical and Sensory Properties of Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0913-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis F. Castro
- School of Food Science, Washington State University, Pullman, WA 99164
| | - Carolyn F. Ross
- School of Food Science, Washington State University, Pullman, WA 99164
| |
Collapse
|
23
|
Yu P, Low MY, Zhou W. Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.013] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
Ickes CM, Cadwallader KR. Effects of Ethanol on Flavor Perception in Alcoholic Beverages. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9238-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
25
|
Brewing Trials of Barley Varieties Registered in the Czech Republic. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
26
|
Calvo-López A, Ymbern O, Izquierdo D, Alonso-Chamarro J. Low cost and compact analytical microsystem for carbon dioxide determination in production processes of wine and beer. Anal Chim Acta 2016; 931:64-9. [DOI: 10.1016/j.aca.2016.05.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Accepted: 05/06/2016] [Indexed: 10/21/2022]
|
27
|
Piechowicz B, Watrakiewicz R, Rębisz E, Zaręba L, Balawejder M, Pieniążek M, Zwolak A, Grodzicki P, Sadło S. Beer as attractant for Arion vulgaris Moquin-Tandon, 1885 (Gastropoda: Pulmonata: Arionidae). FOLIA MALACOLOGICA 2016. [DOI: 10.12657/folmal.024.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
28
|
Hort J, Ford RA, Eldeghaidy S, Francis ST. Thermal taster status: Evidence of cross-modal integration. Hum Brain Mapp 2016; 37:2263-75. [PMID: 26947429 DOI: 10.1002/hbm.23171] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 02/22/2016] [Accepted: 02/22/2016] [Indexed: 11/10/2022] Open
Abstract
Thermal taster status refers to the finding that, in some individuals, thermal stimulation of the tongue elicits a phantom taste. Little is known regarding the mechanism for this, it is hypothesised to be a result of cross-wiring between gustatory and trigeminal nerves whose receptors co-innervate papillae on the tongue. To address this, we use functional magnetic resonance imaging to perform the first study of whether the cortical response to gustatory-trigeminal samples is altered with thermal taster status. We study the response to cold (6°C) gustatory (sweet) samples at varying levels of trigeminal stimulation elicited by CO2 (no CO2 , low CO2 , high CO2 ) in thermal taster (TT) and thermal non-taster (TnT) groups, and evaluate associated behavioural measures. Behaviourally, the TT group perceived gustatory and trigeminal stimuli significantly more intense than TnTs, and were significantly more discriminating of CO2 level. fMRI data revealed elevated cortical activation to the no CO2 sample for the TT group compared to TnT group in taste, oral somatosensory and reward areas. In TnTs, a significant positive modulation in cortical response with increasing level of CO2 was found across taste, somatosensory and reward areas. In contrast, in TTs, a reduced positive modulation with increasing level of CO2 was found in somatosensory areas (SI, SII), whilst a significant negative modulation was found in taste (anterior insula) and reward (ACC) areas. This difference in cortical response to trigeminal stimuli supports cross-modal integration in TTs, with gustatory and trigeminal nerves highly stimulated by cold gustatory samples due to their intertwined nature. Hum Brain Mapp 37:2263-2275, 2016. © 2016 Wiley Periodicals, Inc.
Collapse
Affiliation(s)
- Joanne Hort
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, United Kingdom
| | - Rebecca A Ford
- Sensory Science Centre, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, United Kingdom
| | - Sally Eldeghaidy
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, United Kingdom.,Physics Department, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Susan T Francis
- Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University of Nottingham, United Kingdom
| |
Collapse
|
29
|
Hallowell ES, Parikh R, Veldhuizen MG, Marks LE. Flavor Identification and Intensity: Effects of Stimulus Context. Chem Senses 2016; 41:249-59. [PMID: 26830499 DOI: 10.1093/chemse/bjv087] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/23/2015] [Indexed: 11/12/2022] Open
Abstract
Two experiments presented oral mixtures containing different proportions of the gustatory flavorant sucrose and an olfactory flavorant, either citral (Experiment 1) or lemon (Experiment 2). In 4 different sessions of each experiment, subjects identified each mixture as "mostly sugar" or "mostly citrus/lemon" or rated the perceived intensities of the sweet and citrus components. Different sessions also presented the mixtures in different contexts, with mixtures containing relatively high concentrations of sucrose or citral/lemon presented more often (skew sucrose or skew citral/lemon). As expected, in both experiments, varying stimulus context affected both identification and perceived intensity: Skewing to sucrose versus citral/lemon decreased the probability of identifying the stimuli as "mostly sugar" and reduced the ratings of sweet intensity relative to citrus intensity. Across both contextual conditions of both experiments, flavor identification associated closely with the ratio of the perceived sweet and citrus intensities. The results accord with a model, extrapolated from signal-detection theory, in which sensory events are represented as multisensory-multidimensional distributions in perceptual space. Changing stimulus context can shift the locations of the distributions relative to response criteria, Decision rules guide judgments based on both sensory events and criteria, these rules not necessarily being identical in tasks of identification and intensity rating.
Collapse
Affiliation(s)
| | - Roshan Parikh
- Division of Student Affairs, University of Florida, Gainesville, FL, USA
| | - Maria G Veldhuizen
- John B. Pierce Laboratory, New Haven, CT, USA, Department of Psychiatry, Yale School of Medicine, New Haven, CT, USA
| | - Lawrence E Marks
- John B. Pierce Laboratory, New Haven, CT, USA, Department of Environmental Health Sciences, Yale School of Public Health, New Haven, CT, USA and Department of Psychology, Yale University, New Haven, CT, USA
| |
Collapse
|
30
|
Impact of CO2 and its interaction with the matrix components on sensory perception in model cider. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
31
|
Comparison of carbon dioxide determination measured by different methods. KVASNY PRUMYSL 2013. [DOI: 10.18832/kp2013007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|