Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception.

ABSTRACT: Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basa

SUBMITTER: Goncalves L 

PROVIDER: S-EPMC10053927 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature