Effect of Hopping on the Headspace Volatile Composition of Beer1
作者:
MurakamiAki A.,
RaderSydney,
ChicoyeEtzer,
GoldsteinHenry,
期刊:
Journal of the American Society of Brewing Chemists
(Taylor Available online 1989)
卷期:
Volume 47,
issue 2
页码: 35-42
ISSN:0361-0470
年代: 1989
DOI:10.1094/ASBCJ-47-0035
出版商: Taylor&Francis
关键词: Fuggles;Galena;Gas chromatography;Hallertau;Kettle hop aroma;Kettle hopping
数据来源: Taylor
摘要:
The effects of hop variety on the beer volatile constituents resulting from kettle hopping were studied. Three specially brewed beers, each hopped with single varieties of hops (Hallertau, Galena, and Fuggles, respectively), and an unhopped beer were analyzed by a headspace gas chromatographic method. Hop varietal differences and kettle hopping effects were observed among the beer headspace chromatograms of these four beers. Peaks, which were categorized as unique, largest, smallest, and absent, were tabulated for each hopped and unhopped beer. More peaks were observed in the gas chromatographic profile of the Hallertau hopped beer than in any of the others.
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