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 language | English |
|---|---|
| Title of host publication | Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium |
| Editors | Andrew J Taylor, Donald S Mottram |
| Place of Publication | Leicestershire UK |
| Publisher | Context Products Ltd |
| Pages | 19-24 |
| Number of pages | 6 |
| ISBN (Print) | 9781899043705 |
| Publication status | Published - 2015 |
| Event | Weurman Flavour Research Symposium 2014 - Cambridge, United Kingdom Duration: 15 Sept 2014 → 19 Sept 2014 Conference number: 14th |
Conference
| Conference | Weurman Flavour Research Symposium 2014 |
|---|---|
| Country/Territory | United Kingdom |
| City | Cambridge |
| Period | 15/09/14 → 19/09/14 |