Moreno Ravelo Rolando Cesar, Neugrodda Christoph, Gastl Martina, Becker Thomas
Technical University of Munich, Institute of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany.
Technical University Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354, Freising, Germany.
Curr Res Food Sci. 2025 Jun 18;11:101118. doi: 10.1016/j.crfs.2025.101118. eCollection 2025.
The (body) and are important sensory attributes influencing the consumers' beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and conformation) of starch (dextrins) and non-starch polysaccharides (arabinoxylans and β-glucans) play a critical role. However, the lack of information regarding the physical state of these polysaccharides in beer hinders the sensory evaluation of each component. A method was recently introduced to isolate and solely characterize the molar mass and conformation of beer's starch and non-starch polysaccharides in solution by AF4-MALS-DRI. Therefore, this research evaluated the relationship between the molar mass and conformation of arabinoxylans, β-glucans, and dextrins with the and sensorial perception. Additionally, friction, assessed by soft tribology, was analyzed as a triggering mechanism during oral processing. Grains from different sources modified at a low level (steeping degree as parameter) were used to produce bottom-fermented beers with diverse physical characteristics. Regarding the friction response, the variation of correlation behavior at different sliding velocities suggests that the human sensory panel might perceive the and at different stages during oral processing. The multivariate analysis suggests that the conformation ratio, , from each polysaccharide triggers a distinctive sensory response, being dextrins related to while arabinoxylans and β-glucans to . Furthermore, the beer sample substituted with barley modified at a low level presented an increase of branched dextrins in comparison to the (unsubstituted) control, which was related to its increase in .
酒体和口感是影响消费者啤酒偏好的重要感官属性。在影响这些属性的几个参数中，最近的研究表明，淀粉（糊精）和非淀粉多糖（阿拉伯木聚糖和β-葡聚糖）的物理特性（摩尔质量和构象）起着关键作用。然而，关于啤酒中这些多糖物理状态的信息匮乏，阻碍了对各成分的感官评价。最近引入了一种方法，通过AF4-MALS-DRI分离并单独表征啤酒中淀粉和非淀粉多糖在溶液中的摩尔质量和构象。因此，本研究评估了阿拉伯木聚糖、β-葡聚糖和糊精的摩尔质量和构象与酒体和口感感官认知之间的关系。此外，通过软摩擦学评估的摩擦力被分析为口腔加工过程中的触发机制。使用不同来源且经过低水平改性（以浸泡程度为参数）的谷物来生产具有不同物理特性的底部发酵啤酒。关于摩擦响应，不同滑动速度下相关行为的变化表明，人类感官小组可能在口腔加工的不同阶段感知到酒体和口感。多变量分析表明，每种多糖的构象比，即[具体比值]，会引发独特的感官反应，糊精与酒体相关，而阿拉伯木聚糖和β-葡聚糖与口感相关。此外，与（未替代的）对照相比，用低水平改性大麦替代的啤酒样品中支链糊精增加，这与其酒体的增加有关。
