Mouthfeel is important for beer quality, but there were few studies conducted to investigate mouthfeel evaluation model and its influencing factors. The aim of this study was to construct a mouthfeel evaluation model in terms of fullness and roundness, and its key influencing factors were measured. 37 10°P beer samples were evaluated for their fullness and roundness. Levels of 40 flavor compounds were also determined, including alcohols, esters, cations and anions, organic acids, carbohydrates, and proteins etc. According to correlation analysis and partial least-squares regression (PLSR), relationships between flavor compounds and fullness and roundness were analyzed. Impacts of various factors on the mouthfeel were evaluated based on standardized regression coefficient of PLSR. The results showed that fullness was mainly affected by ions, organic acids, and polysaccharides. In addition, polysaccharides, succinic acid/malic acid, oxalic acid, lactic acid, and other organic acids and Ca2+ were advantageous to fullness, but the anion (SO2-4, Cl-), K+, and isoamylol shoued opposite effects. Meanwhile, roundness was influenced mainly by cations, sugars and protein components. Roundness was increased by protein, alcohol, and esters, but not by sugars and organic acids. Finally, multiple regression prediction models for fullness and roundness based on their key influencing factors were constructed, and their R2 reached 77.5% and 58.6%, respectively. The correlation coefficient between actual value and predicted value of fullness was 0.901 (P=0.006), which was higher than that of roundness (r=0.689, P=0.087), suggesting that this model coule be used for quantitative prediction of beer mouthfeel.
HU Shumin
,
HUANG Shuxia
,
YU Junhong
,
LIU Jiasup
,
YANG Zhaoxia
,
HUANG Shuli
,
ZHANG Yuxin
. Relationship between beer mouthfeel and flavor compounds[J]. Food and Fermentation Industries, 2019
, 45(1)
: 70
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.017958
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