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Filtering by: Creator Carney, D. L. Remove constraint Creator: Carney, D. L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Subject Beer -- Flavor and odor Remove constraint Subject: Beer -- Flavor and odor

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

  • The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

    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:
    exhibiting an alcohol effect, averaged across bases, are: 715 µg/L (-)-β-carophyllene , 42 µg/L (±)-β

  • 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
    Full Text:
    ) bitterness units, (B) polyphenols (mg/L), (C) total IAA (mg/L), (D) humulinones (mg/L), (E) hulupones (mg/L

  • 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
    Full Text:
    and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness

  • 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
    Full Text:
    -oxidized control at two different hopping rates (3.8 g/L, 1.5 g/L). Trained panelists using descriptive

  • The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

    Creator:
    Hotchko, Rachel Ann
    Abstract:
    This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
    Resource Type:
    Masters Thesis
    Full Text:
    thresholds previously reported in water and ranged from 238 – 750 µg/L. To assess the

  • 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
    Full Text:
    Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as

  • 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
    Full Text:
    always hold a prominent place in my heart and in my memories. I would also like to thank l-Min Tsai

  • 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
    Full Text:
    ; 250 U/L) and ale yeasts. n=1 for each time point. ..................................... 136

  • 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
    Full Text:
    finally characterized rotundone found that it has a very low sensory threshold (8 ng/L in water) and a