啤酒花苦味酸衍生物感官评价新方法  

A new method of sensory evaluation for hop-derived bitter acids

作　　者：张海容[1] 任光明[1] 陈金娥[1] 

机构地区：[1]山西忻州师范学院生化分析技术研究所,山西忻州034000

出　　处：《中国酿造》2009年第11期116-117,共2页China Brewing

基　　金：山西省归国留学基金资助课题(2008-90)

摘　　要：啤酒中产生苦味和啤酒香味的物质主要来源于啤酒花苦味酸衍生物。用液相色谱法制备分离获得的啤酒花苦味酸,研究感官对其的敏感度,建立了苦味与浓度之间的关系的指数方程式,指数值大小因品尝者而略有差异。由此传感效应提出了啤酒花苦味酸衍生物使啤酒产生苦味的评定分析方法。The bitterness and flavour of beer are mainly arised from hop-derived compounds. The hop bitter acid was separated by liquid phase chromatography and the sensitivity of sense organ was investigated in this paper. The exponential equation between bitter acids and concentration was further set up. There was little difference in values between different tasters. As a result, a new method of evaluating hop-derived bitter acids in beer was established.

关 键 词：啤酒花 Α-酸 传感效应 

分 类 号：TS261.4[轻工技术与工程—发酵工程]