Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation

The relationship between the adsorption to or desorption of beer from a lip id membrane and sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption a nd duration of adsorption of commercial beers showed a significant correlat ion with their body and smoothness in a sensory evaluation, respectively. I sohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsor bed onto the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of adsorption of the beer components onto the lipid membrane but not the extent of adsorption. They decreased the astringent duration of beer and the smoothness in the sensory evaluation but did not affect the i ntensity of bitterness or astringency or the body. It seems that this syste m, which modifies the electrostatic and hydrophobic interactions of the bee r components with the tongue and throat surfaces, can mainly evaluate bitte rness and/or astringency which significantly affect the body and smoothness of beer.