The adsorption of beer constituents on a lipid membrane, measured using a lipid-coated quartz crystal microbalance, showed a significant correlation with its bitter intensity and bitter duration in a sensory evaluation. The isohumulones and tetrahydroisohumulones increased the adsorption of beer on the lipid membrane. It appears that sensory bitterness can be objectively evaluated by measuring the adsorption characteristics of beer on the lipid membrane.
No takes yet. Share an insight, caveat, or question.
Kaneda et al. (2000) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: