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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| Format: | Article |
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Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/41518/ |
| _version_ | 1848796292848812032 |
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| author | Oladokun, Olayide James, Sue Cowley, Trevor Dehrmann, Frieda Smart, Katherine Hort, Joanne Cook, David |
| author_facet | Oladokun, Olayide James, Sue Cowley, Trevor Dehrmann, Frieda Smart, Katherine Hort, Joanne Cook, David |
| author_sort | Oladokun, Olayide |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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 trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. |
| first_indexed | 2025-11-14T19:45:40Z |
| format | Article |
| id | nottingham-41518 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:45:40Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-415182020-05-04T19:03:42Z https://eprints.nottingham.ac.uk/41518/ Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma Oladokun, Olayide James, Sue Cowley, Trevor Dehrmann, Frieda Smart, Katherine Hort, Joanne Cook, David 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 trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Elsevier 2017-09-01 Article PeerReviewed Oladokun, Olayide, James, Sue, Cowley, Trevor, Dehrmann, Frieda, Smart, Katherine, Hort, Joanne and Cook, David (2017) Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry, 230 . pp. 215-224. ISSN 0308-8146 Beer; Polyphenols; Iso-α-acids; Bitterness quality; Phenolic acids; Perceived beer bitterness; Bitterness character; Taste-aroma interactions; Trigeminal sensation http://www.sciencedirect.com/science/article/pii/S0308814617303965 doi:10.1016/j.foodchem.2017.03.031 doi:10.1016/j.foodchem.2017.03.031 |
| spellingShingle | Beer; Polyphenols; Iso-α-acids; Bitterness quality; Phenolic acids; Perceived beer bitterness; Bitterness character; Taste-aroma interactions; Trigeminal sensation Oladokun, Olayide James, Sue Cowley, Trevor Dehrmann, Frieda Smart, Katherine Hort, Joanne Cook, David Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title | Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title_full | Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title_fullStr | Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title_full_unstemmed | Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title_short | Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| title_sort | perceived bitterness character of beer in relation to hop variety and the impact of hop aroma |
| topic | Beer; Polyphenols; Iso-α-acids; Bitterness quality; Phenolic acids; Perceived beer bitterness; Bitterness character; Taste-aroma interactions; Trigeminal sensation |
| url | https://eprints.nottingham.ac.uk/41518/ https://eprints.nottingham.ac.uk/41518/ https://eprints.nottingham.ac.uk/41518/ |