14 December 2011

New consideration on beer taste preference

The “∆ E”-level (spectrophotometric iodine test) in beer has been found to be closely related to the consumer’s preference. The linear long-chain oligosaccharides (longer than maltopentaose) were found to have a negative influence on beer taste, probably through their masking effect on the receptors on the tongue surface. In most cases, higher “∆ E”-levels tend – among iodine positive dextrins – to increase the content of linear long-chain oligosaccharides. These results had suggested that the starch degradation process plays a much more important role for beer taste than assumed before. Some lining material of beer cans was also found to have a negative influence on beer taste due to a mechanism similar to polysaccharides. This article describes why this conclusion can be drawn and to what extent the mashing process can take an influence on beer taste.

Current issue

Brauwelt International Newsletter

Newsletter archive and information

Mandatory field