Takamasa Hasegawa (1), Takako Inui (1), Tomoyuki Nakahama (1); (1) Suntory Beer Ltd., Osaka, Japan
Hops are important materials that contribute bitterness, a hoppy
aroma, and fullness to beer. A number of studies have reported on the
differences in hop aroma characteristics among different hop varieties.
However, few studies have focused on differences in taste derived from
hop in beer. Therefore, in this study, we evaluated the differences in
taste characteristics derived from hops, in terms of fullness,
bitterness, and so on, between beers, using six hop varieties. In
addition, certain hop polyphenols were analyzed to understand the
compounds related to each taste characteristic.
Takamasa Hasegawa graduated from the University of Tokyo in Japan.
He started his career at the Institute for Beer Development, Suntory
Beer Ltd. in 2014. He is engaged in research on the development of
brewing technology, especially of hopping technology.