Construct · 3 fields · 3 citations
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In brewing, bitterness is the sensory and analytical property contributed mainly by iso-alpha-acids formed when hop alpha-acids isomerize during the wort boil, quantified by the International Bitterness Unit (IBU), a spectrophotometric measure of bitter-substance concentration. Briggs and colleagues' Brewing: Science and practice covers hop chemistry and the measurement and control of beer bitterness. The referent here is a defined chemical-concentration measure tied to a product spec, distinct from the general taste quality and from an emotional state.[1]
In taste physiology, bitterness is one of the basic taste qualities, detected by a family of T2R (TAS2R) G-protein-coupled receptors on taste-receptor cells that respond to many structurally diverse compounds; it is widely interpreted as a protective signal against potential toxins. Chandrashekar and colleagues review the receptors and cells that encode mammalian taste, including bitter. The referent is a perceptual-neural quality and its receptor machinery, related to but not identical with a brewer's IBU measure, and wholly unlike emotional bitterness.[2]
In clinical psychology, bitterness (embitterment) is a prolonged emotional reaction of resentment, injustice, and helplessness following an experience felt as deeply unfair; Linden described posttraumatic embitterment disorder (PTED) as a reactive condition in which such feelings persist and impair functioning. The referent is an emotional-clinical state assessed by self-report and clinical interview, sharing only the word with a taste quality or a hop-acid concentration.[3]
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