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.
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