Sensory characterisation of xanthohumol andisoxanthohumol

摘要

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