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  • Title: Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Author: Kishimoto T, Wanikawa A, Kono K, Shibata K.
    Journal: J Agric Food Chem; 2006 Nov 15; 54(23):8855-61. PubMed ID: 17090134.
    Abstract:
    Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.
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