Title | Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer. |
Publication Type | Journal Article |
Year of Publication | 2008 |
Authors | Kunimune, T, Shellhammer, T |
Journal | J Agric Food Chem |
Volume | 56 |
Issue | 18 |
Pagination | 8629-34 |
Date Published | 2008 Sep 24 |
ISSN | 1520-5118 |
Keywords | Beer, Cyclopentanes, Food Technology, Hordeum, Humulus, Hydrogenation, Linear Models, Odorants, Plant Proteins |
Abstract | Foam-stabilizing properties and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids were investigated using an unhopped lager beer. Unhopped beer was dosed with iso-alpha-acid (Iso), rho-iso-alpha-acid (Rho), tetrahydro-iso-alpha-acid (Tetra), and hexahydro-iso-alpha-acid (Hexa), separately, over a range of concentrations from 2 to 10 ppm. A uniform foam was created by Inpack 2000 Flasher Head and was measured by a NIBEM Foam Stability Tester (NIBEM-TPH) followed by a NIBEM Cling Meter (NIBEM-CLM) to determine the relationship between the concentration and NIBEM-30 and the cling formation ability of each compound. The foam-stabilizing power was determined to be Tetra, Hexa, Iso, and Rho from the strongest to weakest. Linear regression models were created using the NIBEM-TPH data set, and on the basis of 95% confidence intervals, the foam stability of Tetra or Hexa became significantly larger than that of Iso when 2.4 or 4.2 ppm of Tetra or Hexa was used as a replacement for Iso, respectively. Cling formation patterns could be categorized into three groups: "ring", "mesh", and "powdery". The control beer had the lowest foam stability and did not yield any foam cling. |
DOI | 10.1021/jf8011079 |
Alternate Journal | J. Agric. Food Chem. |
PubMed ID | 18729457 |