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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Bibliographic Details
Published in:Beverages (Basel) 2021-06, Vol.7 (2), p.38
Main Authors: Habschied, Kristina, Košir, Iztok Jože, Krstanović, Vinko, Kumrić, Goran, Mastanjević, Krešimir
Format: Article
Language:English
Subjects:
Acids
aftertaste
Aroma
Astringents
Barley
Beer
Bioavailability
Bitterness
Brewing
Cancer
Consumers
Flavonoids
Flavor
Flavors
Hops
Molecular weight
off-flavor
Polyphenols
Raw materials
Taste
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Summary: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.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages7020038