Published in the Journal of Proteome Research, the Italian study sought to broaden scientists' understanding of the proteins able to survive the brewing process.
Researchers found that proteins which remain in beer throughout its development play an important role in the formation, texture and stability of its foam 'head'.
In addition, scientists behind the findings have claimed that drinks manufacturers could have a lot to gain from their beer industry research.
"The knowledge of the residual proteome in beers might help brewers in selecting proper proteinaceous components that might enrich beer flavour and texture," they wrote.
Earlier this week, beverage research published in Food Quality and Preference found that positive emotional responses to unfamiliar flavours can be conditioned.
The study noted, however, that once flavours grow in familiarity to the consumer, emotional associations cannot easily be detached.
Posted by Simon Ellis
