Mouthfeel
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Mouthfeel is a sensation of the haptic perception of the food product on the surface of the oral cavity (the sparkling of carbon dioxide, the oiliness of fats, and astringency). All of these components intertwine and sum up the perceived flavor as a result of complex reactions between the senses. A good example is when beers with higher CO2 content taste more sour but less astringent.[1]
The movement towards a healthier lifestyle of modern-day society explains the rise of no- and low-alcohol beers (NABLAB’s) and low-calorie beers. However, the removal of alcohol and/or dextrin in the production of these beers seems to go hand in hand with a decrease in mouthfeel. Consumers often perceive these beers as "low in body", "watery" or "empty" (Krebs, Müller, Becker, & Gastl, 2019; Malfliet, Goiris, Aerts, & De Cooman, 2009).[2]
The evaluation of beer mouthfeel is complex. Langstaff & Lewis described mouthfeel as consisting of three elements, being carbonation, fullness and afterfeel (Langstaff & Lewis, 1993). Chronologically, carbonation is the first sensation that is noticed by a beer taster. Besides the foam head, this also relates to sting, bubble size and total carbon dioxide content of the beer. Subsequently, the taster will evaluate the fullness of a beer using terminology like viscosity and density. Finally, the remaining taste in the oral cavity is referred to as afterfeel. This includes astringency, stickiness and mouth coating properties of beer. The warming effect of ethanol is also described within the segment of afterfeel (Schmelzle, 2009). Ethanol content is the main factor that influences the sensation of mouthfeel. This might be due to the viscosity of ethanol, but also to the strengthening effect of ethanol on the perceived sweetness, bitterness and sourness (Ramsey et al., 2018). The vast amount of data indicating the lack of mouthfeel of NABLAB’s underlines the role of ethanol in mouthfeel perception (Ghasemi-Varnamkhasti et al., 2012; Krebs et al., 2019; Ramsey et al., 2018). During the production of low-calorie beers, dextrin is degraded. This results again in a decreased perception of mouthfeel (Malfliet et al., 2009; Rübsam, Gastl, & Becker, 2013). However, sensory trials with beers that were spiked with dextrin, led to the conclusion that an increase in viscosity was detectable by a sensory panel only starting at a concentration of 52 g/L (Ragot, Guinard, Shoemaker, & Lewis, 1989). Besides ethanol and dextrin, β-glucan, protein, polyphenols, chloride ions, glycerol are reported to impact mouthfeel as well (Goiris et al., 2014; Langstaff & Lewis, 1993).[2]
Body is a sensory attribute which can be affected by many physical and chemical properties of beer: foam head, carbon dioxide, protein, polyphenols, dextrins, beta-glucan, viscosity, alcohol and glycerol.[3]
The Kurz /Hoch method of mashing was recently advocated when both studies at Weihenstephan State University and reports by Michael J. Lewis and Tom W. Young (Brewing, Second edition, p.244) confirmed the following: wort dextrins have no flavour of their own and are not viscous enough in solution to account for the perceived (sensory) viscosity or “body” of beer. Something else (the subject of current research) contributes to the perception of “body” in beer, not dextrins. It is thus assumed that traditional complex mashing regimes which were done to promote dextrin formation in order to promote “body” are redundant.
References[edit]
- ↑ https://www.mdpi.com/2306-5710/7/2/38
- ↑ a b Langenaeken NA, De Schutter DP, Courtin CM. Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. Carbohydr Polym. 2020;239:116257.
- ↑ Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. Influence of malt composition on the quality of a top fermented beer. J Food Sci Technol. 2021;58:2295–2303.