Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer

Abstract

Lager is the most widespread type of beer worldwide. Its sensory properties were already studied and described. However, there is still a lack of knowledge in the field of sensory interactions among various types of compounds and how these interactions influence sensory properties of beer. Hence, an observational sensomic comparison of lager beers (Czech vs European) was performed to identify possible differential compounds and test their influence on sensory properties of beer-related compounds. The observation revealed amino acids as the main group of differential compounds. Therefore, the hypothesis that amino acids can significantly influence a beer taste by sensory interactions was formulated. Sensory studies further revealed their concentration-dependent influence on fullness, and sensory interactions with oxygen-containing heterocyclic compounds (furaneol, sotolon, abhexon) resulting mainly in umami-related flavors (soy sauce, Maggi seasoning). Based on these results, amino acids are highly potent for influencing the overall sensory properties of beer.