A New Taste Sensor for Evaluation of Beer Body and Smoothness Using a Lipid-Coated Quartz Crystal Microbalance

Abstract

The relationship between the adsorption or desorption of beer on a lipid membrane and the beer's body or smoothness in a sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of beer on the lipid membrane showed a significant correlation with beer body and smoothness, respectively, as determined by sensory evaluation. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed on the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration factor of the beer but not the adsorption. They decreased the beer smoothness but did not affect the body. Therefore, it seems that beer body and smoothness can be independently and objectively evaluated using this system, which simulates the electrostatic and/or hydrophobic interactions of the beer taste components with the tongue and throat surfaces.