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Review

Beer Polyphenols—Bitterness, Astringency, and Off-Flavors

1
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
2
Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
3
European Food Safety Authority, Via Carlo Magno 1a, 43126 Parma, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Luis F. Guido and Pavel Dostálek
Beverages 2021, 7(2), 38; https://doi.org/10.3390/beverages7020038
Received: 5 May 2021 / Revised: 4 June 2021 / Accepted: 8 June 2021 / Published: 11 June 2021
(This article belongs to the Special Issue Beer Quality and Flavour)
The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review. View Full-Text
Keywords: bitterness; beer; aftertaste; off-flavor bitterness; beer; aftertaste; off-flavor
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MDPI and ACS Style

Habschied, K.; Košir, I.J.; Krstanović, V.; Kumrić, G.; Mastanjević, K. Beer Polyphenols—Bitterness, Astringency, and Off-Flavors. Beverages 2021, 7, 38. https://doi.org/10.3390/beverages7020038

AMA Style

Habschied K, Košir IJ, Krstanović V, Kumrić G, Mastanjević K. Beer Polyphenols—Bitterness, Astringency, and Off-Flavors. Beverages. 2021; 7(2):38. https://doi.org/10.3390/beverages7020038

Chicago/Turabian Style

Habschied, Kristina, Iztok J. Košir, Vinko Krstanović, Goran Kumrić, and Krešimir Mastanjević. 2021. "Beer Polyphenols—Bitterness, Astringency, and Off-Flavors" Beverages 7, no. 2: 38. https://doi.org/10.3390/beverages7020038

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