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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 43, 1985 - Issue 3
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Original Articles

Changes in Hop Oil Content and Hoppiness Potential (Sigma) during Hop AgingFootnote1

Robert T. Foster IIAdolph Coors Company, Golden, CO80401
&
Gail B. NickersonDepartment of Agricultural Chemistry, Oregon State University, Corvallis97331
Pages 127-135 | Received 08 Jul 1985, Published online: 06 Feb 2018

Citations (14)

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Read on this site (10)

Katie J. Nasiatka, Harmonie M. Bettenhausen, Jacqueline M. Chaparro, Adam L. Heuberger & Jessica E. Prenni. (2023) Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics. Journal of the American Society of Brewing Chemists 0:0, pages 1-7.
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Laura Tedone, Lada Staskova, DanDan Yan, Simon Whittock, Robert Shellie & Anthony Koutoulis. (2020) Hop (Humulus lupulus L.) Volatiles Variation During Storage. Journal of the American Society of Brewing Chemists 78:2, pages 114-125.
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Meghan Peltz & Thomas Shellhammer. (2017) Ethanol Content Has Little Effect on the Sensory Orthonasal Detection Threshold of Hop Compounds in Beer. Journal of the American Society of Brewing Chemists 75:3, pages 221-227.
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Daniel M. Vollmer, Victor Algazzali & Thomas H. Shellhammer. (2017) Aroma Properties of Lager Beer Dry-Hopped with Oxidized Hops. Journal of the American Society of Brewing Chemists 75:1, pages 22-26.
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Tatiana Praet, Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts & Luc De Cooman. (2016) Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale. Journal of the American Society of Brewing Chemists 74:3, pages 212-223.
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Lance T. Lusk, Susan B. Kay, Alyssa Porubcan & David S. Ryder. (2012) Key Olfactory Cues for Beer Oxidation. Journal of the American Society of Brewing Chemists 70:4, pages 257-261.
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R. A. Beatson, K. A. Ansell & L. T. Graham. (2003) Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar ‘Nelson Sauvin’. New Zealand Journal of Crop and Horticultural Science 31:4, pages 303-309.
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Earl L. Van Engel & Gail B. Nickerson. (1992) Use of the Hop Aroma Component Profile to Calculate Hop Rates for Standardizing Aroma Units and Bitterness Units in Brewing. Journal of the American Society of Brewing Chemists 50:3, pages 82-88.
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Gail B. Nickerson & Earl L. Van Engel. (1992) Hop Aroma Component Profile and the Aroma Unit. Journal of the American Society of Brewing Chemists 50:3, pages 77-81.
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Alfred Haunold & Gail B. Nickerson. (1987) Development of a Hop with European Aroma Characteristics. Journal of the American Society of Brewing Chemists 45:4, pages 146-151.
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Articles from other publishers (4)

Ksenija Rutnik, Miha Ocvirk & Iztok Jože Košir. (2022) Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions. Foods 11:19, pages 3089.
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Bart Steenackers, Nicolò Campagnol, Jan Fransaer, Ive Hermans & Dirk De Vos. (2014) Electron Transfer‐Initiated Epoxidation and Isomerization Chain Reactions of β‐Caryophyllene. Chemistry – A European Journal 21:5, pages 2146-2156.
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A Canbaş, H Erten & F Özşahin. (2001) The effects of storage temperature on the chemical composition of hop pellets. Process Biochemistry 36:11, pages 1053-1058.
Crossref
D. Kralj, J. Zupanec, D. Vasilj, S. Kralj & J. Pšeničnik. (1991) VARIABILITY OF ESSENTIAL OILS OF HOPS, HUMULUS LUPULUS L. . Journal of the Institute of Brewing 97:3, pages 197-206.
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