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首页> 外文期刊>Journal of the Institute of Brewing >Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness
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Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness

机译：啤酒和咖啡在脂膜上的吸附和解吸与感觉性苦味有关

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摘要

An objective evaluation method for the bitter characteristics of beverages was developed with a lipid-coated quartz-crystal micro-balance connected with a flow injection system. Observation of the adsorption and desorption of beer and coffee on the lipid membrane in the buffer system specifically noted the hydro-phobic interactions between the beer and coffee components and the lipid membrane, which could simulate the bitter reception reactions on the tongue. The adsorption or duration of beer or coffee on the lipid membrane in the acetate buffer successfully agreed with the bitter intensity or duration in the sensory evaluation, respectively.
机译：通过将脂质包裹的石英微天平与流动注射系统连接，开发了一种饮料苦味的客观评价方法。观察啤酒和咖啡在缓冲系统中脂质膜上的吸附和解吸，特别注意到啤酒和咖啡成分与脂质膜之间的疏水相互作用，这可以模拟舌头上的苦味接收反应。啤酒或咖啡在醋酸盐缓冲液中脂膜上的吸附或作用时间分别与感官评估中的苦味强度或作用时间分别相符。

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