Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8889
Abstract: BACKGROUND Hops impart flavor to beer, with the volatile components characterizing the various hop varieties and qualities. Fingerprinting, especially flavor fingerprinting, is often used to identify 'flavor products' because inconsistencies in the description of flavor… read more here.
Keywords: volatile fingerprinting; using volatile; analysis; hop varieties ... See more keywords
Varietal discrimination of hop pellets by near and mid infrared spectroscopy.
Sign Up to like & getrecommendations! Published in 2018 at "Talanta"
DOI: 10.1016/j.talanta.2017.12.030
Abstract: Hop is one of the most important ingredients of beer production and several varieties are commercialized. Therefore, it is important to find an eco-real-time-friendly-low-cost technique to distinguish and discriminate hop varieties. This paper describes the… read more here.
Keywords: hop varieties; hop; mid infrared; near mid ... See more keywords
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus Lupulus L.) by Means of the Sensomics Approach.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b05174
Abstract: The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a… read more here.
Keywords: aroma compounds; aroma; hop varieties; different hop ... See more keywords