Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000003" target="_blank" >RIV/60193697:_____/18:N0000003 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/18:43914287 RIV/14864347:_____/18:N0000010

Result on the web

<a href="https://www.researchgate.net/publication/325467276_Analytical_and_sensory_profiles_of_Slovenian_and_Czech_hop_genotypes_in_single_hopped_beers" target="_blank" >https://www.researchgate.net/publication/325467276_Analytical_and_sensory_profiles_of_Slovenian_and_Czech_hop_genotypes_in_single_hopped_beers</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.494" target="_blank" >10.1002/jib.494</a>

Result language

angličtina

Original language name

Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers

Original language description

The sensory profile of beer is influenced by the hop variety and hopping technology. This study examined pilot (50 L) pale lager beers, hopped in the kettle with (or without) single dry hopping. Seven Slovenian, four Czech and one American genotypes were used to determine the impact of dry hopping on the sensory and volatile profiles of beer. Descriptive and bitterness lingering assessment sensory methods were used. The essential oil composition of the hops and beers was accessed using GC/MS so as to clarify their correlation to sensory profiles of both brewing processes. Changes in essential oils and aroma profiles of beer related to storage were evaluated. Results showed differences among the genotypes in the hop oil profiles in the kettle-hopped beers. Based on the hop dose, dry hopping increased the monoterpene alcohol (r = 0.60) and monoterpene hydrocarbon (r = 0.74) content. Hoppy flavour correlated to the monoterpene alcohols and hydrocarbons. Hop-derived aroma profiles of the genotypes differed. Dry-hopped beers tended to have a more bitter aftertaste than solely kettle-hopped beers. Both kettle and dry hopped beers of all genotypes showed good sensory acceptance (3–4.5; nine-point scale). After storage of beer, the content of most essential oils and hoppy flavour significantly decreased. The sensory aging of the kettle and dry-hopped beers was comparable.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF THE INSTITUTE OF BREWING

ISSN

0046-9750

e-ISSN

2050-0416

Volume of the periodical

124

Issue of the periodical within the volume

3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

13

Pages from-to

209-221

UT code for WoS article

000442590400002

EID of the result in the Scopus database

2-s2.0-85047783221