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  • 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:
    ! TABLE OF CONTENTS (Continued) Page CHAPTER 4 EVALUATION OF THE BEHAVIOR OF HOP-DERIVED AROMA

  • Analytical and sensory evaluation of hop varieties

    Creator:
    Sanchez, Nora B.
    Abstract:
    The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...
    Resource Type:
    Masters Thesis
    Full Text:
    Sensory Evaluation of Hop Varieties Abstract approved:_. Mina R. McDaniel The German hop

  • Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

    Creator:
    Stucky, Gregory J.
    Abstract:
    Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
    Resource Type:
    Masters Thesis
    Full Text:
    for each hop variety it is reasonable to assume that the aroma qualities of each variety would be

  • 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:
    in the Spent treatments was hop variety. However, contributions of water soluble components from

  • 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:
    and HPLC analysis as well as sensory evaluation at various time points between 30 minutes and 12

  • Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

    Creator:
    Malowicki, Sarah Marie-Mahler
    Abstract:
    Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
    Resource Type:
    Masters Thesis
    Full Text:
    , O.; Lewis, M. Relations between the Content of Aroma Compounds and the Sensory Evaluation of the