Beer flavour and aroma are greatly influenced by the hop(s) employed in brewing process. The iso-α-acids post wort boiling major compounds responsible for bitterness, which detected bitter taste receptors (TAS2Rs) oral buds. This family of is activated presence molecules, send chemical signals to brain, making it possible differentiate whether molecules have a pleasant (or not). It interest pre...

Currently, there is a strong interest in barrel ageing of finished, conventionally fermented beers, as novel way to produce sour beers with rich and complex flavour profile. The production process, however, remains largely process trial error, often resulting profit losses inconsistency quality. To improve product quality consistency, better understanding the interactions between microorganisms...

consumed beverages in the world. Its annual worldwide production, measured in hundreds of millions of hectoliters, is a testimony to its popularity. While there are many different types of beer, all share one underlying characteristic taste, bitterness. Beer derives its bitter taste from bitter acids present in hops that undergo isomerization during the brewing process. In contrast to old tradi...

The mature papaya leaves are known for its medicinal properties albeit distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of leaves. adsorbent treated then analysed sensory evaluation in terms intensity phytochemical compounds which include phenolic, flavonoid, tannin alkaloid also antioxi...