The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

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The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to selec...

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Bibliographic Details
Main Authors:	Oladokun, Olayide, Tarrega, Amparo, James, Sue, Smart, Katherine, Hort, Joanne, Cook, David
Format:	Article
Published:	Elsevier 2016
Subjects:	Beer phenolic acids total polyphenol content hop acids humulinones tetrahydro-iso-humulones bitterness quality.
Online Access:	https://eprints.nottingham.ac.uk/32898/

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