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Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance

2000; Wiley; Volume: 106; Issue: 5 Linguagem: Inglês

10.1002/j.2050-0416.2000.tb00070.x

2050-0416

Hirotaka Kaneda, Ken Shinotsuka, Tatsu Kobayakawa, Sachiko Saito, Yoshio Okakata,

Hops Chemistry and Applications

Journal of the Institute of BrewingVolume 106, Issue 5 p. 305-309 Free Access Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance Hirotaka Kaneda, Corresponding Author Hirotaka Kaneda Brewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanBrewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanSearch for more papers by this authorKen Shinotsuka, Ken Shinotsuka Brewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanSearch for more papers by this authorTatsu Kobayakawa, Tatsu Kobayakawa Human Informatics Department, National Institute of Bioscience and Human-Technology, 1-1 Higashi, Tsukuba-City, Ibaraki 305–8566, JapanSearch for more papers by this authorSachiko Saito, Sachiko Saito Human Informatics Department, National Institute of Bioscience and Human-Technology, 1-1 Higashi, Tsukuba-City, Ibaraki 305–8566, JapanSearch for more papers by this authorYoshio Okakata, Yoshio Okakata Department of Biomolecular Engineering, Tokyo Institute of Technology, 4259 Nagatsuda, Midori-ku, Yokohama 226–8501, JapanSearch for more papers by this author Hirotaka Kaneda, Corresponding Author Hirotaka Kaneda Brewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanBrewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanSearch for more papers by this authorKen Shinotsuka, Ken Shinotsuka Brewing Research Laboratories, SAPPORO Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013 JapanSearch for more papers by this authorTatsu Kobayakawa, Tatsu Kobayakawa Human Informatics Department, National Institute of Bioscience and Human-Technology, 1-1 Higashi, Tsukuba-City, Ibaraki 305–8566, JapanSearch for more papers by this authorSachiko Saito, Sachiko Saito Human Informatics Department, National Institute of Bioscience and Human-Technology, 1-1 Higashi, Tsukuba-City, Ibaraki 305–8566, JapanSearch for more papers by this authorYoshio Okakata, Yoshio Okakata Department of Biomolecular Engineering, Tokyo Institute of Technology, 4259 Nagatsuda, Midori-ku, Yokohama 226–8501, JapanSearch for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2000.tb00070.xCitations: 9AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The adsorption of beer constituents on a lipid membrane, measured using a lipid-coated quartz crystal microbalance, showed a significant correlation with its bitter intensity and bitter duration in a sensory evaluation. The isohumulones and tetrahydroisohumulones increased the adsorption of beer on the lipid membrane. It appears that sensory bitterness can be objectively evaluated by measuring the adsorption characteristics of beer on the lipid membrane. REFERENCES 1 Akabas, M. H., Dodd, J. and Al-Awqati, Q., Science, 1998, 242, 1047. 10.1126/science.3194756 PubMedWeb of Science®Google Scholar 2 American Society of Brewing Chemists, Sensory Analysis. In: Method of Analysis of the American Society of Brewing Chemists (8), American Society of Brewing Chemists (St. Paul), 1992. Google Scholar 3 Bailey, T. P., Hammond, R. V., and Persaud, K. 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