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Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study...

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Principais autores: Leonor Gonçalves, Mónica Jesus, Elsa Brandão, Paulo Magalhães, Nuno Mateus, Victor de Freitas, Susana Soares
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-03-01
coleção:Molecules
Assuntos:
beer
astringency
bitterness
salivary proteins
phenolic compounds
Acesso em linha:https://www.mdpi.com/1420-3049/28/6/2522
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