QR Code

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundednes...

Full description

Bibliographic Details
Main Authors:	Oladokun, Olayide, Tarrega, Amparo, James, Sue, Cowley, Trevor, Dehrmann, Frieda, Smart, Katherine, Cook, David, Hort, Joanne
Format:	Article
Published:	Elsevier 2016
Online Access:	https://eprints.nottingham.ac.uk/35018/

Similar Items

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
by: Oladokun, Olayide, et al.
Published: (2017)

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
by: Oladokun, Olayide, et al.
Published: (2016)

Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers
by: Oladokun, O., et al.
Published: (2017)

The quality of bitterness in beer
by: Oladokun, Olayide
Published: (2017)

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.
by: Jenkins, David, et al.
Published: (2018)

Hop proanthocyanidins for the fining of beer
by: Linforth, Rob S.T., et al.
Published: (2015)

Investigating the contribution of hop components to the perception of beer flavour
by: Dietz, Anna Christina
Published: (2022)

Developing a reduced consumer-led lexicon to measure emotional response to beer
by: Chaya, Carolina, et al.
Published: (2015)

A novel beer fining agent extracted from hops
by: Gadon, A.G.
Published: (2020)

The impact of PROP and thermal taster status on the emotional response to beer
by: Yang, Qian, et al.
Published: (2018)

Measuring the emotional response to beer and the relative impact of sensory and packaging cues
by: Chaya, C., et al.
Published: (2015)

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
by: Ramsey, Imogen, et al.
Published: (2018)

Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage
by: Olusegun, Lasekan, et al.
Published: (2017)

Measuring emotional response towards aroma attributes in beer; a comparison of self-report, physiological and facial expression measures
by: Beyts, Camilla
Published: (2016)

Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky
by: Boothroyd, Emily L.
Published: (2013)

Investigating the oronasal contributions to metallic perception
by: Skinner, M., et al.
Published: (2017)

The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth
by: Bartlett, Connor
Published: (2023)

“Beer is Haram!” Representation of Islam by Online Newspapers in Malaysia on the issue of better Beer festival & oktoberfest
by: Muhammad Raqib Mohd Sofian,, et al.
Published: (2023)

Improving the freshness of pale lager beers
by: Maia, Carolina
Published: (2023)

Assessing the flavour stability of lager-style beers
by: Maxminer, Joerg
Published: (2016)

Consumer-orientated development of hybrid beef burger and sausage analogues
by: Neville, Michelle, et al.
Published: (2017)

Aiding diabetics via bitter gourd product
by: Mustafa, Zulita
Published: (2019)

Draught beer hygiene: cleaning of dispense tap nozzles
by: Quain, David E.
Published: (2016)

Understanding consumer sensory perception of beer and wine body
by: Ivanova, Natalja
Published: (2023)

Gaharu aroma 'kayangan'
by: Ahmad Rodzi, Tuty Haryanti
Published: (2021)

Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach
by: Wilkinson, Stuart, et al.
Published: (2017)

Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain
by: Wilkinson, Stuart, et al.
Published: (2016)

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila
by: González-Robles, Ivonne Wendolyne, et al.
Published: (2016)

A Bitter harvest : America's war on terror and insurgency
by: Abdel Salam, El Fatih Abdullahi
Published: (2008)

Bitter taste receptors in the domestic dog (Canis familiaris)
by: Gibbs, Matthew
Published: (2021)

Hop on the bicycle
by: Uda Nagu, Suziena
Published: (2013)

The influence of style and origin on mineral composition of beers retailing in the UK
by: Rodrigo, S., et al.
Published: (2016)

Developing an understanding and improved sensory quality of low alcohol beer
by: Ramsey, Imogen
Published: (2021)

The impact of composition, environment and hygiene on the microbiome and spoilability of draught beer
by: Jevons, Alexander Lee
Published: (2022)

Draught beer hygiene: a forcing test to assess quality
by: Mallett, James R., et al.
Published: (2018)

Red wine and beer elevate blood pressure in normotensive men
by: Zilkens, Renate, et al.
Published: (2005)

Sebatian aroma dalam minyak Citrus grandis (Aroma compounds in Citrus grandis oil)
by: Omar, Muhammad Nor
Published: (1999)

Method of improving the stability of hop extract and hop flavoured beverages
by: Wilson, Erica G., et al.
Published: (2006)

The Arab league: a bitter harvest in regional conflict resolution
by: Abdel Salam, El Fatih Abdullahi
Published: (2011)

Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism
by: Shao, Miao, et al.
Published: (2021)