261
Views
11
CrossRef citations to date
0
Altmetric
Original Articles

Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of BeerFootnote1

, &
Pages 176-181 | Published online: 05 Feb 2018
 

Abstract

Sensory descriptive analysis and free choice profiling have been applied to the characterization of aroma in thirteen hop varieties, both in the whole cone form and after the hops had been used to dry hop beer. 180 terms were identified and used for the classification of hops. Only two of the varieties displayed closely similar profiles. Varieties could, however, be broadly grouped into those with overriding citrus notes and those with substantial green tea, hay and wet wood nature. Dry hopping tends to compress varieties when evaluated for aroma, perhaps indicating a degree of masking by other beer components. However the aroma notes detected are similar whether assessed in whole cones or in beers.

RESUMEN

El análisis sensorial descriptivo y libre elección de perfiles se han aplicado a la caracterización del aroma en trece variedades de lúpulo, tanto en la forma de flor y después de usar el lúpulo en la cerveza como lúpulo en seco (“dry hopping” en ingles). 180 términos fueron identificados y utilizados para la clasificación de los lúpulos. Sólo dos de las variedades muestran perfiles muy similares. Las variedades podrían, no obstante, agruparse en aquellos con notas primordiales de cítricas y esos con notas sustanciales de té verde, el heno y de la madera húmeda. Usando lúpulo en seco tiende a condensar las variedades cuando se evalúa su aroma, tal vez indicando un grado de enmascaramiento por los componentes de la cerveza de otros. Sin embargo, las notas de aroma detectados son similares, independientemente evaluados en su totalidad o de flores en cervezas.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.