Study on evaluation indicators of hop aroma for craft beer brewers in Japan
2020
Tamura, M. (Utsunomiya University, Utsunomiya, Tochigi (Japan). Faculty of Agriculture) | Komata, K. | Inoue, D. | Saito, T.
The object of present study was to establish indicators to visualize sensory-evaluated hop aroma. Sensory evaluation of aroma of 7 varieties hop was characterized by 5 craft beer brewers in Tochigi prefecture, and was examined for its visualization method. Aroma of eight varieties of hop was prepared as an original aroma (OA) and an extracted aroma (EA) simulating dry hopping. The hop aroma index simulated the beer brewing process was verified by sensory evaluation of 9 craft beer brewers in Tochigi prefecture using OA and EA Questionnaire surveys were conducted in October 2016 (n=79) and January 2017 (n=27) targeting craft beer brewers from all over Japan. As a result, it was revealed that hops for the brewers were highly important and that there was little information of aroma at the time of purchase. Furthermore, a visual hop aroma indicator was desired by 89 % of the brewers. Therefore, a hop package example of a 6-level scale radar chart consisting of five sensory evaluation terms (fruity, floral, herbal, spicy, citrus) with a text explanation was proposed as an indicator of hop aroma during brewing.
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