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Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness

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Abstract

The effect of the molecular weight distribution (MWD) of the beer components on the intensity of palate fullness was studied. The range of MWD for different types of maltodextrin and for nine commercial pilsner beers was determined using AF4/MALLS/RI. Sensory analysis (DIN 10952, DIN ISO 4120 and DIN 10963/ISO 8587) was carried out by a trained Deutsche Landwirtschafts-Gesellschaft, German Agriculture Society (DLG) tasting panel. The intensity of the palate fullness of a spiking trial (beer + maltodextrin) and the threshold concentration of the maltodextrins in beer was determined. The association between the ranges of MWD and the intensity of the palate fullness of the commercial pilsner beers was studied. AF4/MALLS/RI and sensory analysis were used to study the effect of variations of the brewing process on the range of MWD and the palate fullness of beer. The intensity of the palate fullness differed significantly (p < 0.0001) within commercial pilsner beers. Strong associations were found between the range of MWD of the commercial beers and intensity of the palate fullness (p < 0.05). The range of MWD of the commercial pilsner beers (3–13 kDa) corresponded to those found for maltodextrins with intermediated range of MWD (3.4–22.3 kDa). The threshold concentration was higher (p < 0.0001) for those maltodextrins with lower range of MWD (2.7–8.9 kDa). Beers produced with malted barley with Kolbach Index of 36 % exhibited a higher range of MWD (2.9–13 kDa) compared to those with Kolbach Index of 41 % (1.7–11.6 kDa). Slight differences in the palate fullness were perceived according to variations on the initial temperature of the mashing process among those beers produced using Kolbach Index of 36 %, whereas a great difference (p < 0.0001) was perceived using Kolbach Index of 41 %. The intensity of the palate fullness of the pilsner beer was influenced by the range of MWD of the beer components which would vary according to differences in the mashing process and of the quality of the malted barley.

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Acknowledgments

We gratefully acknowledge the financial support by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AiF 16542 N3.

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  1. Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354, Freising, Germany

    Heinrich Rübsam, Martina Gastl & Thomas Becker

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  1. Heinrich Rübsam
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  2. Martina Gastl
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  3. Thomas Becker
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Correspondence to Heinrich Rübsam.

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Rübsam, H., Gastl, M. & Becker, T. Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness. Eur Food Res Technol 236, 65–75 (2013). https://doi.org/10.1007/s00217-012-1861-1

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