Development of Beer Taste Sensor Using a Lipid-Coated Quartz-Crystal Microbalance

Abstract

Objective evaluation systems for beer tastes were developed using a lipid-coated quartz-crystal microbalance (QCM). The adsorption and desorption on the lipid membrane in a water flow system showed a good correlation with beer body or smoothness in a sensory evaluation, respectively. The adsorption and desorption of beer on the lipid membrane in a flowing acetate buffer showed a bitter intensity and duration. The lipid-coated QCM specifically responded to astringent tannins in the presence of gelatin, which could be used to evaluate the beer astringency. It appears that the adsorption and desorption behaviors of beer on a lipid membrane can partially simulate the ionic or hydrophobic interactions of the beer taste components with the tongue and throat surfaces. Thus, the lipid-coated QCM system can objectively measure the body, smoothness, bitterness, and astringency of a beer.