著者

Yoko NAGAO Hozue KODAMA Tomomi YAMAGUCHI Toshihiko YONEZAWA Ayako TAGUCHI Seiji FUJINO Keiichi MORIMOTO Tohru FUSHIKI

出版者

(社)日本農芸化学会

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.63, no.3, pp.468-473, 1999 (Released:2005-03-17)

参考文献数

20

被引用文献数

15

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A lowered subjective evaluation of the taste and flavor of beer due to staleness or to the addition of an unpleasant taste and flavor was found to be closely correlated with the urination rate. Beer in the same lot was compared immediately after shipment from the brewery and after leaving at room temperature for 1 month or 5 months. Each beer sample was given to volunteers at the rate of 3 ml/kg/15 min for 2 hours, and the urine volume was measured every 30 minutes. The urination rate was highest from the volunteers who drank fresh beer and lowest from those who drank 5-month-old beer. The subjective evaluation of both the taste and drinkability of 5-month-old beer was significantly lower than that of fresh beer. Beer samples with various unpleasant taste and flavor substances added lowered the urination rate. The results suggest that the perception of an unpleasant taste and off-flavor would lower the urination rate.