Biomaterial Database

Chemometric modeling of palate fullness in lager beers. 2021

Georg Krebs, and Martina Gastl, and Thomas Becker

Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany.

Palate fullness and mouthfeel of beer are key attributes of sensory beer quality. Non-volatile substances and molar mass fractions influence sensory perceptions of palate fullness and mouthfeel. However, systematic correlations between sensory attributes and native beer compounds have not been evaluated within the concentration range found in lager beer. This article reports a chemometric analysis of 41 lager beers by evaluating analytical data of beer compositions, palate fullness, and mouthfeel descriptors. AF4-MALS-dRI indicated high variability in the macromolecular compositions of classical lager beers. Screened beers were clustered into groups differing significantly in palate fullness intensity and macromolecular distribution. Significant correlations were found between palate fullness and macromolecular fractions and beer composition parameters: original gravity, viscosity, indices of macromolecular distribution, total nitrogen (p < 0.001), and β-glucan (p < 0.01). Thus, a model was built using partial least square regression (PLS) analysis to predict the palate fullness intensity in beers (R2C = 0.7993). This model can be used as a guideline by brewers to control palate fullness and mouthfeel.

UI	MeSH Term	Description	Entries
D008970	Molecular Weight	The sum of the weight of all the atoms in a molecule.	Molecular Weights,Weight, Molecular,Weights, Molecular
D010159	Palate	The structure that forms the roof of the mouth. It consists of the anterior hard palate (PALATE, HARD) and the posterior soft palate (PALATE, SOFT).	Incisive Papilla,Incisive Papillas,Palates,Papilla, Incisive,Papillas, Incisive
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D001515	Beer	An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.	Beers
D013649	Taste	The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.	Gustation,Taste Sense,Gustations,Sense, Taste,Senses, Taste,Taste Senses,Tastes
D014783	Viscosity	The resistance that a gaseous or liquid system offers to flow when it is subjected to shear stress. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)	Viscosities
D016018	Least-Squares Analysis	A principle of estimation in which the estimates of a set of parameters in a statistical model are those quantities minimizing the sum of squared differences between the observed values of a dependent variable and the values predicted by the model.	Rietveld Refinement,Analysis, Least-Squares,Least Squares,Analyses, Least-Squares,Analysis, Least Squares,Least Squares Analysis,Least-Squares Analyses,Refinement, Rietveld
D046911	Macromolecular Substances	Compounds and molecular complexes that consist of very large numbers of atoms and are generally over 500 kDa in size. In biological systems macromolecular substances usually can be visualized using ELECTRON MICROSCOPY and are distinguished from ORGANELLES by the lack of a membrane structure.	Macromolecular Complexes,Macromolecular Compounds,Macromolecular Compounds and Complexes,Complexes, Macromolecular,Compounds, Macromolecular,Substances, Macromolecular
D047071	beta-Glucans	Glucose polymers consisting of a backbone of beta(1->3)-linked beta-D-glucopyranosyl units with beta(1->6) linked side chains of various lengths. They are a major component of the CELL WALL of organisms and of soluble DIETARY FIBER.	beta-Glucan,beta Glucan,beta Glucans
D048088	Informatics	The field of information science concerned with the analysis and dissemination of data through the application of computers.