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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

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

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

Creator:: Kolpin, Kathryn M.
Abstract:: Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
Resource Type:: Masters Thesis
Full Text:: . Title: Human Bitterness Detection Thresholds of Hops Acids in Beer and Honey Abstract approved

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

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