It is common limiting technological problem and research focus of whole
world brewing industry to improve the flavor stability with an aim to keep
refreshing character of beer as long as possible to attract consumers in the
shelf life of beer. A decrease of the bitterness intensity accompanied by a
shift of the taste profile toward harsh and long lingering bitter after is well
known phenomena observed during aging of beer. With the help of modern
purification technologies, nuclear magnetic resonance spectroscopy and high
resolution HPLC MS, the overseas researchers have took some breakthroughs in
identifying the compounds responsible for harsh and lingering bitterness and
other newly found bitter substances during brewing and storage process of beer
as well as their possible transformation routs. In this paper, the highlights
of the newly identified bitter compounds originated from hop a- acid were
reviewed in detail, especially the formation mechanism, thresholds and elution
of newly found tri- and tetra-cyclic molecules, namely main iso-α acids
degraded compounds, during brewing and storage were introduced, in order to
enlarge the knowledge of beer bitterness of beer brewing peers in China.
Hao Jun-guang et al
. Review on bitter
compounds in beer originated from hop α acid[J]. Food and Fermentation Industries, 2017
, 43(12)
: 232
-240
.
DOI: 10.13995/j.cnki.11-1802/ts.015341