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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Peer Reviewed No Remove constraint Peer Reviewed: No Subject Beer -- Flavor and odor Remove constraint Subject: Beer -- Flavor and odor

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A study of factors affecting the extraction of flavor when dry hopping beer

Creator:

Wolfe, Peter Harold

Abstract:

This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...

Resource Type:

Masters Thesis
Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Creator:

Feng, Shi

Abstract:

The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...

Resource Type:

Masters Thesis
Bitterness modifying properties of hop polyphenols

Creator:

McLaughlin, Ian R.

Abstract:

This study examined whether polyphenols contribute a harsh bitterness to beer, and how polyphenols may otherwise modify beer bitterness in the presence of iso-a-acids. The experimental portions of this project were divided into effectively two segments. The first section of the study encompassed groundwork polyphenol extraction development, and the examination...

Resource Type:

Masters Thesis
Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Creator:

Sharp, Daniel C.

Abstract:

Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...

Resource Type:

Dissertation
Factors that Influence the Sensory Characteristics of Dry-hopped Beer

Creator:

Vollmer, Daniel M.

Abstract:

When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...

Resource Type:

Dissertation
Harvest maturity of Cascade and Willamette hops

Creator:

Sharp, Daniel C.

Abstract:

Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...

Resource Type:

Masters Thesis
Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system

Creator:

Malowicki, Mark G.

Resource Type:

Masters Thesis
The bitterness intensity of oxidized hop acids : humulinones and hulupones

Creator:

Algazzali, Victor Alexander

Abstract:

The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...

Resource Type:

Masters Thesis
The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:

Aron, Patricia M.

Abstract:

Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...

Resource Type:

Dissertation
The influence of polyphenols and humulinones on bitterness in dry-hopped beer

Creator:

Parkin, Ellen Jane

Abstract:

This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology[remove]12

Advisor

Shellhammer, Thomas H.6
Shellhammer, Thomas5
Qian, Michael1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2005 to 2017

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Committee Member

Townsend, Shaun5
Qian, Michael4
Hayes, Patrick2
Lim, Juyun2
McGorrin, Robert2
more Committee Members »

Creator

Sharp, Daniel C.2
Algazzali, Victor Alexander1
Aron, Patricia M.1
Feng, Shi1
Hotchko, Rachel Ann1
more Creators »

Date

Date range begin – Date range end

Current results range from 2004 to 2016

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Decade

2010-201910
2000-20092

Degree Field

Food Science and Technology12

Degree Level

Master's9
Doctoral3

Degree Name

Master of Science (M.S.)9
Doctor of Philosophy (Ph.D.)3

Language

English [eng]12

License

All rights reserved12

Non-Academic Affiliation

Oregon State University. Graduate School12

Peer Reviewed

No[remove]12

Resource Type

Masters Thesis9
Dissertation3

Rights Statement

In Copyright12

Subject

Beer -- Flavor and odor[remove]12
Hops5
Dry hopping4
Brewing3
Alpha acids2
more Subjects »

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