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Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception
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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053927/ https://www.ncbi.nlm.nih.gov/pubmed/36985492 http://dx.doi.org/10.3390/molecules28062522 |
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author | Gonçalves, Leonor Jesus, Mónica Brandão, Elsa Magalhães, Paulo Mateus, Nuno de Freitas, Victor Soares, Susana |
author_facet | Gonçalves, Leonor Jesus, Mónica Brandão, Elsa Magalhães, Paulo Mateus, Nuno de Freitas, Victor Soares, Susana |
author_sort | Gonçalves, Leonor |
collection | PubMed |
description | 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 (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception. |
format | Online Article Text |
id | pubmed-10053927 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100539272023-03-30 Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception Gonçalves, Leonor Jesus, Mónica Brandão, Elsa Magalhães, Paulo Mateus, Nuno de Freitas, Victor Soares, Susana Molecules Article 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 (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception. MDPI 2023-03-09 /pmc/articles/PMC10053927/ /pubmed/36985492 http://dx.doi.org/10.3390/molecules28062522 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gonçalves, Leonor Jesus, Mónica Brandão, Elsa Magalhães, Paulo Mateus, Nuno de Freitas, Victor Soares, Susana Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title | Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title_full | Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title_fullStr | Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title_full_unstemmed | Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title_short | Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception |
title_sort | interactions between beer compounds and human salivary proteins: insights toward astringency and bitterness perception |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053927/ https://www.ncbi.nlm.nih.gov/pubmed/36985492 http://dx.doi.org/10.3390/molecules28062522 |
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