Bitterness in beer - Cell-based and sensory panel assays compared for bitterness
4 important questions on Bitterness in beer - Cell-based and sensory panel assays compared for bitterness
There extent of discrepancy between cell-based assay and human sensory panel is related to the different systems, how?
- Cell-based assay
- Cells, buffer containing ions with a pH similar to that of saliva
- Determination of concentration needed to activate the receptor cell --> true intrinsic bitterness
- Sensory panel
- Salivary proteins (residing in the oral cavity) might bind bitter acid and influence bitterness perception
- Adsorption of bitter acids to the oral epithelium
Why are alpha- and beta-acids partially recovered when the oral cavity was rinsed with 50% (v/v) ethanol?
What are advantages and disadvantages of cell-based assay?
- Advantages: highly suited for determining the intrinsic bitterness of compounds, associating bitter tastants to one particular receptor, and for activates requiring high throughput screening
- Disadvantage: does not predict the actual bitterness as interactions with constituents of the oral cavity are not accounted for
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What are advantages and disadvantages of sensory panel assay?
- Advantage: inter-individual variation and cross-modal interactions can be more easily studied
- Disadvantage: difficult to recruit panelists, particularly for testing bitterness, as this is regarded as an off-taste in the Western world
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