Perception of bitterness from hop derived compounds studied on molecular level

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000049" target="_blank" >RIV/60193697:_____/22:N0000049 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Perception of bitterness from hop derived compounds studied on molecular level
Original language description
Poster.The Brewers Forum and the 38th EBC Congress, 29.05.-02.06.2022, Madrid, Spain. The aim of this work is to describe the effect of hop derived bitter compounds on the intensity and character of beer bitterness. This study is based on a detailed review of current research on hop derived bittering compounds. Chemical profiles of these compounds will be acquired by targeted and untargeted LC-HRMS analysis. Consequently, the method for preparative chromatography or extraction of selected bittering compounds from selected matrices will be developed. Finally, this will result in a complex study which is devoted to chemical profiles and its association to sensory perception of their interaction with other compounds found in beer e.g. amino acids, essential oils, pH.
Czech name
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Czech description
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Project
<a href="/en/project/QK21010136" target="_blank" >QK21010136: Application of new varieties and genotypes of drought-resistant hops to cultivation and brewing practice</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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