Search Constraints

Start Over
Filtering by: Subject Beer -- Flavor and odor -- Terminology Remove constraint Subject: Beer -- Flavor and odor -- Terminology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

Search Results

  • 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

  • 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 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

  • A study of factors affecting the extraction of flavor when dry hopping beer

    Creator:
    Wolfe, Peter Harold
    Abstract:
    This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
    Resource Type:
    Masters Thesis
    Full Text:
    composition of beer relative to the composition and temperature of wort in the kettle. Beer flavor is an

  • 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

  • Human bitterness detection thresholds of hop acids in beer and honey

    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

  • 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

  • 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

  • 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