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Filtering by: Subject Beer -- Flavor and odor -- Terminology Remove constraint Subject: Beer -- Flavor and odor -- Terminology Committee Member Lim, Juyun Remove constraint Committee Member: Lim, Juyun

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  • 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

  • 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:
    , flavor and microbial stability to the beer (4). Prior to brewing, grains are germinated to initiate