Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the afte...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/2/38 |
| _version_ | 1827689997873971200 |
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| author | Kristina Habschied Iztok Jože Košir Vinko Krstanović Goran Kumrić Krešimir Mastanjević |
| author_facet | Kristina Habschied Iztok Jože Košir Vinko Krstanović Goran Kumrić Krešimir Mastanjević |
| author_sort | Kristina Habschied |
| collection | DOAJ |
| description | The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review. |
| first_indexed | 2024-03-10T10:30:16Z |
| format | Article |
| id | doaj.art-65df242e7bf340a7bfaddd0c24d05376 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T10:30:16Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-65df242e7bf340a7bfaddd0c24d053762023-11-21T23:42:18ZengMDPI AGBeverages2306-57102021-06-01723810.3390/beverages7020038Beer Polyphenols—Bitterness, Astringency, and Off-FlavorsKristina Habschied0Iztok Jože Košir1Vinko Krstanović2Goran Kumrić3Krešimir Mastanjević4Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, CroatiaSlovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, SloveniaFaculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, CroatiaEuropean Food Safety Authority, Via Carlo Magno 1a, 43126 Parma, ItalyFaculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, CroatiaThe acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review.https://www.mdpi.com/2306-5710/7/2/38bitternessbeeraftertasteoff-flavor |
| spellingShingle | Kristina Habschied Iztok Jože Košir Vinko Krstanović Goran Kumrić Krešimir Mastanjević Beer Polyphenols—Bitterness, Astringency, and Off-Flavors Beverages bitterness beer aftertaste off-flavor |
| title | Beer Polyphenols—Bitterness, Astringency, and Off-Flavors |
| title_full | Beer Polyphenols—Bitterness, Astringency, and Off-Flavors |
| title_fullStr | Beer Polyphenols—Bitterness, Astringency, and Off-Flavors |
| title_full_unstemmed | Beer Polyphenols—Bitterness, Astringency, and Off-Flavors |
| title_short | Beer Polyphenols—Bitterness, Astringency, and Off-Flavors |
| title_sort | beer polyphenols bitterness astringency and off flavors |
| topic | bitterness beer aftertaste off-flavor |
| url | https://www.mdpi.com/2306-5710/7/2/38 |
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