Characterisation of impact aroma compounds in hop essential oils

Graham T Eyres, Philip Marriott, Michelle Leus, Bridget Lysaght

Research output: Chapter in Book/Report/Conference proceedingConference PaperResearchpeer-review

Abstract

Hops (Humulus lupulus L.) are a fundamental component in beer, providing desirable aroma characters such as floral, fruity, spicy, woody and herbal notes. However, the compounds responsible for the odour attributes of hop essential oil and hop aroma in beer have yet to be adequately identified. This article presents the results of two studies characterising the aroma profiles of different hop varieties using gas chromatography-olfactometry (GC-O) and identifying the aroma compounds responsible.
Original languageEnglish
Title of host publicationFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium
EditorsAndrew J Taylor, Donald S Mottram
Place of PublicationLeicestershire UK
PublisherContext Products Ltd
Pages19-24
Number of pages6
ISBN (Print)9781899043705
Publication statusPublished - 2015
EventWeurman Flavour Research Symposium 2014 - Cambridge, United Kingdom
Duration: 15 Sep 201419 Sep 2014
Conference number: 14th

Conference

ConferenceWeurman Flavour Research Symposium 2014
CountryUnited Kingdom
CityCambridge
Period15/09/1419/09/14

Cite this

Eyres, G. T., Marriott, P., Leus, M., & Lysaght, B. (2015). Characterisation of impact aroma compounds in hop essential oils. In A. J. Taylor, & D. S. Mottram (Eds.), Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium (pp. 19-24). Context Products Ltd.