Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A train...

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Bibliographic Details
Main Authors: Oladokun, Olayide, James, Sue, Cowley, Trevor, Dehrmann, Frieda, Smart, Katherine, Hort, Joanne, Cook, David
Format: Article
Published: Elsevier 2017
Subjects:
Beer; Polyphenols; Iso-α-acids; Bitterness quality; Phenolic acids; Perceived beer bitterness; Bitterness character; Taste-aroma interactions; Trigeminal sensation
Online Access:https://eprints.nottingham.ac.uk/41518/

Internet

https://eprints.nottingham.ac.uk/41518/

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