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Hop Flavor and Aroma
Hop Flavor and Aroma
A highly anticipated look into all aspects of hop and its relationship to beer flavor and quality.

Item No. 51984
56.00
Hop Flavor and Aroma presents new hop-related research. It covers all aspects of hop flavor and aroma, which makes it perfect for brewers, brewing chemists, quality assurance professionals, R&D personnel, flavor chemists, and hop growers and dealers.

The 14 chapters in this book are based on research presented at the First International Brewers Symposium held on the Oregon State University campus in Corvallis, Oregon. This monograph brings together world experts from the academic, industrial, and governmental brewing science communities to present research within the focused theme of the sensory evaluation of hops as an ingredient in brewing.

Readers will find new information on aromatic influences of hops on beer flavor that are derived from hop oils, glycosides, and photo-oxidation products of hop acids. The nature by which volatile hop components and non-volatile hop glycosides affect beer flavor is examined. The role of hop polyphenols and hop acids on beer flavor stability is discussed along with their impact on beer bitterness and flavor stability. The USDA hop breeding team synthesizes the role of genetics and breeding to achieve brewing-specific traits and develop new hop varieties.

Hop Flavor and Aroma


Chapter 1

Beer Lightstruck Flavor: The Full Story


Chapter 2

The Impact of Humulene Epoxides on Beer Flavor: A Preliminary Study


Chapter 3

The Occurrence and Nature of Kettle Hop Flavor


Chapter 4

Changes in Hop-Derived Compounds During Beer Production and Aging


Chapter 5

Investigations of Hop-Derived Odor-Active Components in Beer


Chapter 6

Character-Impact Hop Aroma Compounds in Ale


Chapter 7

Flavor and Aroma Characteristics of Pure Hop Aroma in Different Beer Styles


Chapter 8

Ancestry and Genetic Variation in Hop Development


Chapter 9

Polyphenolic Compounds in Hops


Chapter 10

Influence of Hop Polyphenols on Beer Flavor


Chapter 11

Electron Paramagnetic Resonance (EPR) Comparison of the Antioxidative Activity of Various Hop Components in Beer and Fruit Juices


Chapter 12

The International Bitterness Unit (IBU), Its Creation and What It Measures


Chapter 13

Hop Components and Their Impact on Bitterness Quality of Beer


Chapter 14

Personal Reflections on a 30-Year Hop Breeding Career

Publish Date: 2009
Format: 6” x 9” softcover; co-published by ASBC
ISBN: 978-0-9770519-8-4
Pages: 200
Publication Weight: 2 lbs

Edited by Thomas H. Shellhammer

List Price:69.00

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