Abstract 049
Sensory Analysis of Hop Oil-Derived Compounds in Beer; Flavor Effects of Individual Compounds. Quality Control
Monograph XXII. European Brewery Convention Symposium on Hops, Zoeterwoude, The Netherlands, 1994 pp. 198-215
K. J. Siebert
Knowledge of the compounds associated with various aspects of hoppy aroma in beer has developed over the last 20 years and is still incomplete. Concentration estimates have been made for many of the hop oil-derived compounds that have been identified in beer, but flavor thresholds are known for relatively few. A very small number of these have demonstrated flavor impacts in commercial beers. Associations between compounds and flavors can be developed through simple correlations or by multivariate methods (for synergistic or additive perceptions). It appears that some of the hoppy flavor substances have very high flavor potencies, and produce flavor impacts at concentrations that are too low for detection by conventional methods.
Hop products and brewing techniques that are thought to exert an influence on hoppy aroma in beer are reviewed. Quality assurance approaches for control of hoppy aroma are discussed. Because either knowledge or the ability to quantitatively measure the compounds responsible for certain aspects of hoppy aroma in beer is lacking, sensory analysis must play an important role. Development of analytical methods for hop aroma compounds should lead to improved understanding and control of hoppy aromas in beers.
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