VIEW ARTICLE    DOI: 10.1094/ASBCJ-41-0019

Foaming and Beer Flavor. M. Ono, S. Hashimoto, Y. Kakudo, K. Nagami, and J. Kumada, Central Research Institute of SUNTORY Ltd., Osaka, 618 Japan. J. Am. Soc. Brew. Chem. 41:0019, 1983.

The influence of foaming and the various effects that it has on the flavor of beer were investigated by sensory analysis and by physical and chemical analyses. The characteristics of the foam itself were strongly affected by the method of pouring, which played an important role in determining taste characteristics, such as mouthfeel and drinkability of a freshly poured beer. Physical and chemical analyses indicated that flavor was affected by the differences in the degree of CO₂ released, by the evolution of some volatile compounds, and by the combination of bitter substances with the CO₂ that remained.

Keywords: Beer, Bitterness, CO₂, Dispenser, Flavor, Foaming