International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
SABMiller Plc, SABMiller House, Church Street West, Woking, Surrey GU21 6HS, UK.
Food Chem. 2016 Aug 15;205:212-20. doi: 10.1016/j.foodchem.2016.03.023. Epub 2016 Mar 8.
Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer.
对 34 种商业淡拉格啤酒的酒花苦味酸、酚酸和多酚含量进行了分析。基于分析数据，显然这些啤酒是使用一系列不同的原料和酒花处理方法生产的。主成分分析用于选择一组含有不同分析苦味化合物浓度的 10 种啤酒。这些啤酒的感官评估用于确定不同的酒花酸和多酚谱对感知苦味特征的影响。多酚和酒花酸含量高的啤酒被认为具有“强烈”和“渐进”的苦味，而明显经过传统酒花处理的啤酒则具有“尖锐”和“即刻”的苦味。含有稳定光的酒花产品（四氢异-α-酸）的啤酒在苦味上被认为是“减弱”、“圆润”和“酸性”。啤酒酿造商采用的酒花处理策略会影响啤酒中苦味的性质、时间分布和强度。
