The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
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 selec...
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| Format: | Article |
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Elsevier
2016
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| Online Access: | https://eprints.nottingham.ac.uk/32898/ |
| _version_ | 1848794513716281344 |
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| author | Oladokun, Olayide Tarrega, Amparo James, Sue Smart, Katherine Hort, Joanne Cook, David |
| author_facet | Oladokun, Olayide Tarrega, Amparo James, Sue Smart, Katherine Hort, Joanne Cook, David |
| author_sort | Oladokun, Olayide |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T19:17:23Z |
| format | Article |
| id | nottingham-32898 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:17:23Z |
| publishDate | 2016 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-328982020-05-04T18:06:58Z https://eprints.nottingham.ac.uk/32898/ The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer Oladokun, Olayide Tarrega, Amparo James, Sue Smart, Katherine Hort, Joanne Cook, David 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. Elsevier 2016-08-15 Article PeerReviewed Oladokun, Olayide, Tarrega, Amparo, James, Sue, Smart, Katherine, Hort, Joanne and Cook, David (2016) The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205 . pp. 212-220. ISSN 0308-8146 Beer phenolic acids total polyphenol content hop acids humulinones tetrahydro-iso-humulones bitterness quality. http://www.sciencedirect.com/science/article/pii/S0308814616303740 doi:10.1016/j.foodchem.2016.03.023 doi:10.1016/j.foodchem.2016.03.023 |
| spellingShingle | Beer phenolic acids total polyphenol content hop acids humulinones tetrahydro-iso-humulones bitterness quality. Oladokun, Olayide Tarrega, Amparo James, Sue Smart, Katherine Hort, Joanne Cook, David The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title | The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title_full | The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title_fullStr | The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title_full_unstemmed | The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title_short | The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| title_sort | impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer |
| topic | Beer phenolic acids total polyphenol content hop acids humulinones tetrahydro-iso-humulones bitterness quality. |
| url | https://eprints.nottingham.ac.uk/32898/ https://eprints.nottingham.ac.uk/32898/ https://eprints.nottingham.ac.uk/32898/ |