Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics
| Autor: | Gleb E. Yakubov, Rebecca Ford, Vlad Dinu, Robert S. T. Linforth, Stephen E. Harding, Qian Yang, Ian D. Fisk, Imogen Ramsey |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Saliva Flavour Alcohol Sensory system Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Fluid dynamics Denaturation (biochemistry) Food science Aroma 030109 nutrition & dietetics Multidisciplinary Ethanol biology Mass spectrometry food and beverages 04 agricultural and veterinary sciences Sweetness biology.organism_classification Molecular biophysics 040401 food science chemistry Thermodynamics |
| Zdroj: | Scientific Reports |
| ISSN: | 2045-2322 |
| Popis: | 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 P, 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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