Mouthfeel (Research Project)

Narrative

Analytical and sensory characterisation of hop-derived components on the mouthfeel and flavour stability of low or no-alcohol beers.

Low-alcohol and alcohol-free beers are expanding markets in many countries. However, the process of removing alcohol (a flavour enhancer) during production or using specific yeasts in the production of low or alcohol-free beers results in reduced mouthfeel, flavour, and aroma. Despite years of research into beer mouthfeel, the terminology, sensory description, measurement options, and relevant compounds remain inconsistently understood. Similar inconsistencies exist concerning flavour stability. Hops encompass various substance classes, with not all compounds identified among the 300 hop varieties. Of significance for mouthfeel and aroma stability are dextrins, peptides, proteins generally, non-polymerised polyphenols, and aroma compounds. Beer properties, such as pH value, residual extract, bitterness, and CO2 content, also influence these aspects. This project aims to analyse all pertinent substance groups and beer-related properties both analytically and qualitatively through sensory assessments. Moreover, it investigates masking and additive sensory effects, employing diverse hop products with different substance classes for testing. The results aim to equip brewing technologists and beverage developers with insights to attain optimal mouthfeel and sufficient flavour stability in non-alcoholic or low-alcohol beers.

This project is funded by BarthHaar GmbH & Co.KG.

Impact status	Open
Category of impact	Academic Impact, Technological Impact, Social Impact