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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 3
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Original Articles

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

Bryan R. DonaldsonDepartments of Food Science and Technology and Viticulture and Enology, University of California, Davis, CA95616
,
Charles W. BamforthDepartments of Food Science and Technology and Viticulture and Enology, University of California, Davis, CA95616Correspondence[email protected]
&
Hildegarde HeymannDepartments of Food Science and Technology and Viticulture and Enology, University of California, Davis, CA95616
Pages 176-181 | Published online: 05 Feb 2018

Citations (11)

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Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, Patrick Ting, Cong Nie & Haojun Zhang. (2023) Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast. Journal of the American Society of Brewing Chemists 81:3, pages 448-465.
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Takako Inui, Hiroo Matsui, Takahiro Hosoya, Shigenori Kumazawa, Nobuyuki Fukui & Kaneo Oka. (2016) Effect of Harvest Time and Pruning Date on Aroma Characteristics of Hop Teas and Related Compounds of Saaz Hops. Journal of the American Society of Brewing Chemists 74:4, pages 231-241.
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Charles W. Bamforth. (2016) Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. Journal of the American Society of Brewing Chemists 74:1, pages 1-15.
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Articles from other publishers (8)

Yu Zhao, Ping Zhan, Jingzhang Geng, Wanying He, Peng Wang & Honglei Tian. (2023) Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef. LWT 190, pages 115555.
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Selina Fyfe, Horst Joachim Schirra, Michael Rychlik, Annemarie van Doorn, Ujang Tinngi, Yasmina Sultanbawa & Heather E Smyth. (2022) Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia. Future Foods 5, pages 100136.
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Helene Hopfer, Elliott H. McDowell, Line E. Nielsen & John E. Hayes. (2021) Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops. Food Quality and Preference 94, pages 104337.
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Инна Владимировна Новикова, Павел Владимирович Рукавицын & Александр Сергеевич Муравьев. (2021) Оптимизация технологических параметров процесса сухого охмеления с разработкой методики интегральной оценки качества пива. Хранение и переработка сельхозсырья:3, pages 163-175.
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Júlio C. MachadoJr.Jr., Florian Lehnhardt, Zita E. Martins, Miguel A. Faria, Hubert Kollmannsberger, Martina Gastl, Thomas Becker & Isabel M. P. L. V. O. Ferreira. (2021) Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes. Foods 10:6, pages 1397.
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Margaret J. Hinds. 2020. Descriptive Analysis Testing for Sensory Evaluation: Second Edition. Descriptive Analysis Testing for Sensory Evaluation: Second Edition 99 138 .
Júlio C. MachadoJr.Jr., Florian Lehnhardt, Zita E. Martins, Hubert Kollmannsberger, Martina Gastl, Thomas Becker & Isabel M.P.L.V.O. Ferreira. (2020) Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds. Journal of Agricultural and Food Chemistry 68:7, pages 2155-2163.
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Susan Barry, Elizabeth M. Muggah, Matthew B. McSweeney & Shane Walker. (2018) A preliminary investigation into differences in hops’ aroma attributes. International Journal of Food Science & Technology 53:3, pages 804-811.
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