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Filtering by: Subject Beer -- Flavor and odor -- Terminology Remove constraint Subject: Beer -- Flavor and odor -- Terminology Advisor Shellhammer, Thomas H. Remove constraint Advisor: Shellhammer, Thomas H.

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  • 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

  • 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 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:
    ) and over 100 styles of beer (54). Beer styles and variations that highlight hop aroma and flavor

  • 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:
    addition to beer are responsible for much of the characteristic aroma and flavor of beer. The nature and

  • Hop bittering compounds and their impact on peak bitterness on lager beer

    Creator:
    Fritsch, Annette N.
    Abstract:
    Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
    Resource Type:
    Masters Thesis
    Full Text:
    resulting in greater “hoppy” aroma and flavor characteristics in the beer (24, 35). A concern of