The influence of the main terpene components of hop oil on the beer aroma
1998
Rezac, J. | Cepicka, J. | Viden, I. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi)
The influence of hop essential oil on the aroma of beer was evaluated. 16 samples of Czech, American, British and German aromatic and bitter hop varieties were analyzed. Either a-humulene or myrcene content had the highest content in all hop varieties. A number of substances were identified, including terpenes, esters and ketones. The main hop oil constituents alpha-humulene, myrcene and beta-caryophyllene were identified in beers as well as some oxidized sesquiterpenes and many other substances whose hop origin was not known. Using correlation analysis it was found that the essential oil composition of hop correlates with that of beer, on the basis of selected indicators. No correlation between the chosen sensory and analytical data of beer was found by either cluster analysis or principle components analysis.
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