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VIEW ARTICLE    DOI: 10.1094/ASBCJ-39-0136

Chemistry of Hop Aroma in Beer. Val E. Peacock and Max L. Deinzer, Department of Agricultural Chemistry, Oregon State University, Corvallis 97331. J. Am. Soc. Brew. Chem. 39:0136, 1981.

Three beers were analyzed by gas chromatography/mass spectrometry for hop-derived flavor components. Hop ether, karahana ether, linalool, geraniol, humulol, humuladienone, humulenol II, and humulene epoxides I, II, and III are among the compounds identified in beer that are believed to influence beer flavor. These humulene oxidation products probably contribute to the traditional "kettle-hop" flavor/aroma of beer, but geraniol and linalool contribute to a floral flavor note that is distinctly different from the kettle-hop aroma/taste. The humulene oxidation products, the main one of which is humulene epoxide II, increased in concentration with hop storage.

Keywords: Aroma, Beer, Geraniol, Hops, Humulene, Linalool, Taste

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The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.