Sensory characterisation of xanthohumol and isoxanthohumol

摘要

Because of their positive pharmacological potentials the hop ingredient xanthohumol (XH) and its isomerised form, isoxanthohumol (IXH), are today in focus of attention. Knowledge about sensory attributes both of XH and IXH is prerequisite for design of innovative beers rich in these compounds. Therefore, we characterised taste attributes of both substances by descriptive tests and determined taste thresholds. For taste evaluation, XH and IXH were produced in preparative scale and were added to water/ethanol mixtures and hop free beer. The taste contribution of XH was realised to be rather secondarily, whereas IXH developed well balanced intensive bitterness, less lingering in after taste.