M. GASTL (1), G. Krebs (1), T. Becker (1); (1) Technische Universität München, Freising, Germany

Poster

Drinkability refers to a specific harmony and balance of a beverage. Body and mouthfeel especially affect drinkability. Mouthfeel is a product’s physical and chemical interaction in the mouth; body is the sensation of palate fullness, including density and viscosity. It is often a challenge in beverage and beer production to create full-bodied beverages, e.g., with less alcohol or raw material based, without adding color or flavor. This study documents that the intensity of body and characteristic of mouthfeel can be influenced significantly depending on the molecular weight distribution (MWD) range of maltodextrins. Different matrix compositions were performed by varying the range of MWD (spiking trials). A human taste panel was trained to describe their sensations with standardized terminology and a uniform developed taste schema. The effects were tested and confirmed using different beer types (alcohol-free, low alcohol, raw material based, and all malt).

Martina Gastl apprenticed as a brewer and maltster from 1994 to 1996 in Klosterbrauerei Andechs, Germany. She studied brewing and beverage technology at Technische Universität München-Weihenstephan, Germany. She graduated as an engineer in 2002. From 2002 until 2006 she completed her Ph.D. degree concerning “Technological Influence on Lipid Degradation in Terms of Improvement of Beer Flavor Stability.” After graduation she worked as a scientific employee and is currently an assistant professor and head of the Raw Material Research group at the Lehrstuhl für Brau- und Getränketechnologie in Weihenstephan. She currently is finishing her post-doctoral lecture qualification; her research interest involves “Characterization and Interaction of Flavor Active Taste Compounds in Cereal Based Beverages Influencing Beverage Harmony.”