No abstract

A 17-point non-numerical category scale indicated a direct, linear relationship between average perceived bitterness and concentration of iso-a-acids in water and in a commercial lager. Timeintensity (T-l) tracings yielded additional information: the rate of increase in bitterness after taking the sample into the mouth; the rate of decrease after reaching maximum intensity; the events associated with swallowing; and total duration, which ranged from 13 to 42 s across judges. The T-l curves revealed a burst of bitterness intensity immediately after swallowing, which was proportional to the concentration of iso-a -acids for water solutions, but not for beer. Addition of 2.6% ethyl alcohol to the lager enhanced bitterness, particularly at low levels of added iso-a-acids, whereas addition of 2.0% glucose reduced bitterness in the control as well as in beer with added iso-a -acids. In water, 20 and 30 ppm of iso-a -acids were more bitter and had a longer duration than in beer. Among judges there were marked differences in the patterns of the T-l tracings, but there was excellent reproducibility within judges across replications.

No abstract

Recently, people have been more attentive to their health.