{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,21]],"date-time":"2026-03-21T08:51:45Z","timestamp":1774083105643,"version":"3.50.1"},"reference-count":62,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,9]],"date-time":"2023-03-09T00:00:00Z","timestamp":1678320000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development Fund (ERDF)","award":["YES-POCI-01-0247-FEDER-070135"],"award-info":[{"award-number":["YES-POCI-01-0247-FEDER-070135"]}]},{"name":"European Regional Development Fund (ERDF)","award":["145189"],"award-info":[{"award-number":["145189"]}]},{"name":"European Regional Development Fund (ERDF)","award":["UI\/BD\/151275\/2021"],"award-info":[{"award-number":["UI\/BD\/151275\/2021"]}]},{"name":"FoodNano Sense: Bio-sensing research on food astringency and bitterness of natural phenolics project","award":["YES-POCI-01-0247-FEDER-070135"],"award-info":[{"award-number":["YES-POCI-01-0247-FEDER-070135"]}]},{"name":"FoodNano Sense: Bio-sensing research on food astringency and bitterness of natural phenolics project","award":["145189"],"award-info":[{"award-number":["145189"]}]},{"name":"FoodNano Sense: Bio-sensing research on food astringency and bitterness of natural phenolics project","award":["UI\/BD\/151275\/2021"],"award-info":[{"award-number":["UI\/BD\/151275\/2021"]}]},{"DOI":"10.13039\/501100001871","name":"Associated Laboratory for Sustainable Chemistry, Clean processes, and Technologies LAQV","doi-asserted-by":"publisher","award":["YES-POCI-01-0247-FEDER-070135"],"award-info":[{"award-number":["YES-POCI-01-0247-FEDER-070135"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Associated Laboratory for Sustainable Chemistry, Clean processes, and Technologies LAQV","doi-asserted-by":"publisher","award":["145189"],"award-info":[{"award-number":["145189"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Associated Laboratory for Sustainable Chemistry, Clean processes, and Technologies LAQV","doi-asserted-by":"publisher","award":["UI\/BD\/151275\/2021"],"award-info":[{"award-number":["UI\/BD\/151275\/2021"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers\u2019 PC content and profile were determined using Folin\u2013Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.<\/jats:p>","DOI":"10.3390\/molecules28062522","type":"journal-article","created":{"date-parts":[[2023,3,10]],"date-time":"2023-03-10T02:05:54Z","timestamp":1678413954000},"page":"2522","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception"],"prefix":"10.3390","volume":"28","author":[{"given":"Leonor","family":"Gon\u00e7alves","sequence":"first","affiliation":[{"name":"Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"M\u00f3nica","family":"Jesus","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Elsa","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Paulo","family":"Magalh\u00e3es","sequence":"additional","affiliation":[{"name":"Super Bock Group, S.A., Via Norte, 4465-764 Le\u00e7a do Balio, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9318-9732","authenticated-orcid":false,"given":"Nuno","family":"Mateus","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Victor de","family":"Freitas","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"},{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]},{"given":"Susana","family":"Soares","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"},{"name":"REQUIMTE\/LAQV, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.aca.2019.07.061","article-title":"A review of the analytical methods used for beer ingredient and finished product analysis and quality control","volume":"1085","author":"Anderson","year":"2019","journal-title":"Anal. 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