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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
Full Text:: : Michael C. Qian The objectives of this study were to 1) measure and compare the compositional

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
Full Text:: Science and Technology presented on August 7th, 2012. Title: A Study of Factors Affecting the Extraction

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis
Full Text:: the essential oil of hops but only a fraction are directly associated with “hoppy” aroma. To screen

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
Full Text:: to grow quality hops, and therefore, brewers and hop growers alike have a common goal of obtaining

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
Full Text:: intervals, ranging from 8 mg/L to 40 mg/L for the humulinones and hulupones. Additionally, a set of beers

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
Full Text:: , henceforth. A special thanks to the members of my committee: Dr. Michael Qian, Dr. Vincent Remcho, Dr

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
Full Text:: . This irreconcilable difference that exists between hops and the finished product has been a

Creator:: Malowicki, Mark G.
Resource Type:: Masters Thesis
Full Text:: , 2004. Title: Hop Bitter Acid Isomerization and Degradation Kinetics in a Model Wort-Boiling System

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