Index Catalog // ScholarsArchive@OSU

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: ; Meilgaard 1975a; 1975b), and compiling the data to create the beer flavor terminology system to use in

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: Methods for Analysis and Sensory Threshold Determination of Malt Derived Flavor Components in Beer

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:: as a vehicle to dose flavor and aroma into beer and hop/processing factors that contribute to

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:: complex interactions with perceived odor (ortho- and retro-nasal) heavily influencing the overall flavor

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:: light scattering, and therefore little haze (36). 1.4. Influences on Beer Flavor When beer ages it

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

Creator:: Malowicki, Mark G.
Resource Type:: Masters Thesis
Full Text:: spice used to flavor beer in commercial scales. [14, 21] 1.2. Hop Bitter Acids The ultimate source

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:: . Title: The Effect of Hopping Technology on Lager Beer Flavor and Flavor Stability and the Impact of

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:: aroma and composition of fresh and processed hops7 is different than the subsequent finished beer

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:: and that their influence on beer flavor should not be ignored

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
Full Text:: bitterness and pleasant flavor they contribute to beer. Hop resins are related to the bitterness of beer

ScholarsArchive@OSU

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Factors that Influence the Sensory Characteristics of Dry-hopped Beer

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

Bitterness modifying properties of hop polyphenols

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

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

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

The bitterness intensity of oxidized hop acids : humulinones and hulupones

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

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