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Filtering by: DOI 10.1002/2014EF000290 Resource Type Masters Thesis Subject Beer -- Flavor and odor

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
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
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