Linked Life Data

16233087

Source:http://linkedlifedata.com/resource/pubmed/id/16233087

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2005-10-19
pubmed:abstractText
The relationship between the adsorption to or desorption of beer from a lipid membrane and sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of adsorption of commercial beers showed a significant correlation with their body and smoothness in a sensory evaluation, respectively. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed onto the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of adsorption of the beer components onto the lipid membrane but not the extent of adsorption. They decreased the astringent duration of beer and the smoothness in the sensory evaluation but did not affect the intensity of bitterness or astringency or the body. It seems that this system, which modifies the electrostatic and hydrophobic interactions of the beer components with the tongue and throat surfaces, can mainly evaluate bitterness and/or astringency which significantly affect the body and smoothness of beer.
pubmed:language
eng
pubmed:journal
pubmed:status
PubMed-not-MEDLINE
pubmed:issn
1389-1723
pubmed:author
pubmed:issnType
Print
pubmed:volume
92
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
221-6
pubmed:year
2001
pubmed:articleTitle
Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation.
pubmed:affiliation
Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-City, Shizuoka 425-0013, Japan. Hirotaka.Kaneda@sapporobeer.co.jp
pubmed:publicationType
Journal Article