Graduate Thesis Or Dissertation
 

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

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  • Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop variety it is reasonable to assume that the aroma qualities of each variety would be different. Moreover, since a different composition of compounds would be added to the beer at each addition point, it would be expected that different hop varieties would produce beers with different aroma qualities. Trained panel free-choice profiling was used to evaluate the aroma qualities of selected raw hops and of dry-hopped lagers and finish-hopped lagers produced with the same hops. The first study compared the aroma qualities of eight commercial and seven experimental varieties of raw hops. The raw hops had intense aromas and were separated into five different groups based on their aroma qualities. Three experimental varieties were found to have similar aroma qualities to varieties with German parentage. There was a strong correlation between the concentration of the hop oil compounds and the aroma qualities that separated the varieties. The second and third studies compared the aroma qualities of American Lagers dry-hopped (second) and finish-hopped (third) with twelve of the fifteen hop varieties from the first study. In both studies the lagers were separated into three groups based on their aroma qualities. There was no relationship that could be applied to all varieties between the aroma qualities of the dry-hopped lagers and the finish-hopped lagers. Comparing the aroma qualities of the hop varieties from all three studies, the aroma qualities of many of the raw hops were similar when used for dry-hopping, but changed when used for finish-hopping. Hallertauer Tradition and Spalter Select had fruity and floral qualities in all studies. Experimental variety 21683 had similar aroma qualities to Hallertauer Gold in all three studies.
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