Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics
The palate fullness (body) and mouthfeel are important sensory attributes influencing the consumers’ beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and conformation) of starch (dextrins) and non-starch...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001492 |
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| author | Rolando Cesar Moreno Ravelo Christoph Neugrodda Martina Gastl Thomas Becker |
| author_facet | Rolando Cesar Moreno Ravelo Christoph Neugrodda Martina Gastl Thomas Becker |
| author_sort | Rolando Cesar Moreno Ravelo |
| collection | DOAJ |
| description | The palate fullness (body) and mouthfeel are important sensory attributes influencing the consumers’ beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and conformation) of starch (dextrins) and non-starch polysaccharides (arabinoxylans and β-glucans) play a critical role. However, the lack of information regarding the physical state of these polysaccharides in beer hinders the sensory evaluation of each component. A method was recently introduced to isolate and solely characterize the molar mass and conformation of beer's starch and non-starch polysaccharides in solution by AF4-MALS-DRI. Therefore, this research evaluated the relationship between the molar mass and conformation of arabinoxylans, β-glucans, and dextrins with the palate fullness and mouthfeel sensorial perception. Additionally, friction, assessed by soft tribology, was analyzed as a triggering mechanism during oral processing. Grains from different sources modified at a low level (steeping degree as parameter) were used to produce bottom-fermented beers with diverse physical characteristics. Regarding the friction response, the variation of correlation behavior at different sliding velocities suggests that the human sensory panel might perceive the palate fullness and mouthfeel at different stages during oral processing. The multivariate analysis suggests that the conformation ratio, rrms/rhyd, from each polysaccharide triggers a distinctive sensory response, being dextrins related to palate fullness while arabinoxylans and β-glucans to mouthfeel. Furthermore, the beer sample substituted with barley modified at a low level presented an increase of branched dextrins in comparison to the (unsubstituted) control, which was related to its increase in palate fullness intensity. |
| format | Article |
| id | doaj-art-9661c85145d148779f69bd5380e403a2 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-9661c85145d148779f69bd5380e403a22025-08-20T03:31:30ZengElsevierCurrent Research in Food Science2665-92712025-01-011110111810.1016/j.crfs.2025.101118Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristicsRolando Cesar Moreno Ravelo0Christoph Neugrodda1Martina Gastl2Thomas Becker3Technical University of Munich, Institute of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany; Corresponding author.Technical University of Munich, Institute of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, GermanyTechnical University Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354, Freising, GermanyTechnical University of Munich, Institute of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, GermanyThe palate fullness (body) and mouthfeel are important sensory attributes influencing the consumers’ beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and conformation) of starch (dextrins) and non-starch polysaccharides (arabinoxylans and β-glucans) play a critical role. However, the lack of information regarding the physical state of these polysaccharides in beer hinders the sensory evaluation of each component. A method was recently introduced to isolate and solely characterize the molar mass and conformation of beer's starch and non-starch polysaccharides in solution by AF4-MALS-DRI. Therefore, this research evaluated the relationship between the molar mass and conformation of arabinoxylans, β-glucans, and dextrins with the palate fullness and mouthfeel sensorial perception. Additionally, friction, assessed by soft tribology, was analyzed as a triggering mechanism during oral processing. Grains from different sources modified at a low level (steeping degree as parameter) were used to produce bottom-fermented beers with diverse physical characteristics. Regarding the friction response, the variation of correlation behavior at different sliding velocities suggests that the human sensory panel might perceive the palate fullness and mouthfeel at different stages during oral processing. The multivariate analysis suggests that the conformation ratio, rrms/rhyd, from each polysaccharide triggers a distinctive sensory response, being dextrins related to palate fullness while arabinoxylans and β-glucans to mouthfeel. Furthermore, the beer sample substituted with barley modified at a low level presented an increase of branched dextrins in comparison to the (unsubstituted) control, which was related to its increase in palate fullness intensity.http://www.sciencedirect.com/science/article/pii/S2665927125001492Soft tribologyMolar massBeerPalate fullnessMouthfeelConformation |
| spellingShingle | Rolando Cesar Moreno Ravelo Christoph Neugrodda Martina Gastl Thomas Becker Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics Current Research in Food Science Soft tribology Molar mass Beer Palate fullness Mouthfeel Conformation |
| title | Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics |
| title_full | Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics |
| title_fullStr | Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics |
| title_full_unstemmed | Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics |
| title_short | Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics |
| title_sort | contribution of non starch polysaccharides to distinctive sensory perception in beer significance of their physical and friction characteristics |
| topic | Soft tribology Molar mass Beer Palate fullness Mouthfeel Conformation |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125001492 |
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