Abstract
The relationship between the adsorption of beer on a lipid membrane and its sensory evaluation was studied using a lipid-coated quartz-crystal microbalance to develop an objective evaluation method for beer taste and texture. The adsorption abilities of beers in distilled water or acetate buffer showed a significant correlation with their body and smoothness or bitter intensity and duration, respectively, in a sensory evaluation. It seems that sensory body and smoothness can be objectively evaluated by the beer's adsorption characteristics on a lipid membrane in distilled water, which indicates ionic and hydrophobic interactions between the beer components and the tongue and throat surfaces, and that bitterness can be determined by the beer's adsorption characteristics in acetate buffer, which indicates the hydrophobic interaction.
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