Citation

Nagao Y, Kodama H, Yonezawa T, Taguchi A, Fujino S, Nakahara K, Haruma K, Fushiki T. Biosci. Biotechnol. Biochem. 1998; 62(5): 846-851.

Affiliation

Laboratory of Nutrition Chemistry, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Japan.

Copyright

(Copyright © 1998, Japan Society for Bioscience, Biotechnology, and Agrochemistry)

DOI

unavailable

PMID

9648214

Abstract

A subjective evaluation of beer drinkability and the degree of stomach fullness were found to correlate with the relaxed cross-sectional area of the pylorus antrum measured by real-time ultrasonography. Five kinds of beer with a different malt/adjuncts ratio and degree of attenuation were used. Each beer was given to 9 healthy volunteers at the rate of 3 ml/kg/15 min, and they each recorded the degree of stomach fullness, desire to drink and tastiness every 30 min. With increasing volume drunk, the degree of tastiness and desire to drink were lowered, and the degree of stomach fullness raised. The relaxed cross-sectional area of the pylorus antrum measured by an ultrasonic image analyzer every 30 min was highly correlated with the degree of stomach fullness, tastiness of the beer, and desire to drink (p = 0.0021, < 0.0001, 0.001). The beer giving the lowest degree of stomach fullness was appraised to be tasty and highly drinkable. These findings suggest that the rate of gastric emptying is one of the factors determining the drinkability of beer, and that measurement of the relaxed cross-sectional area of the pylorus antrum is useful to evaluate stomach fullness during beer drinking.

Language: en