Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness

An objective evaluation method for the bitter characteristics of beverages was developed with a lipid-coated quartz-crystal micro-balance connected with a flow injection system. Observation of the adsorption and desorption of beer and coffee on the lipid membrane in the buffer system specifically noted the hydrophobic interactions between the beer and coffee components and the lipid membrane, which could simulate the bitter reception reactions on the tongue. The adsorption or duration of beer or coffee on the lipid membrane in the acetate buffer successfully agreed with the bitter intensity or duration in the sensory evaluation, respectively.

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