The German hop Hallertauer, hallertauer is highly
valued because of its "noble aroma", but it has a very low
yield when cultivated in the U.S. Two new crosses of
Hallertauer, U.S.D.A. 21455 and 21459, have high yields
and promising aroma characteristics.
In order to predict sensory properties of beers as a
function of the varieties of hop used in brewing, a more
complete sensory and chemical characterization of hop oils
is necessary.
The aims of this study were to compare the aroma
profiles of the new crosses against the German variety by
determining their most important odor active compounds,
and correlating the sensory attributes evaluated by a
descriptive sensory panel (DSP) with the odor intensities
detected during the gas chromatograph (GC) effluent detected during the gas chromatograph (GC) effluent
sniffing. Oxygenated fractions were spiked into spring
water and evaluated by the DSP. The same samples were
injected into the GC and the effluents were evaluated
quantitatively and qualitatively by four subjects using a
special data collection device. Samples were then analyzed
by mass spectrometry (MS). There were no significant
differences among the three varieties based upon the DSP
results and the "aromagrams" obtained during the sniffing
of the GC effluents. Important odor active peaks were
associated with humulene oxidation products. A number of
statistical correlations existed between the sensory
attributes and the odor active peaks. In summary, the new
varieties are potential contributors to "noble aroma".
Trials with beers brewed with these hops are underway in
order to establish their contribution to beer flavor. / Graduation date: 1990
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27074 |
| Date | 30 March 1990 |
| Creators | Sanchez, Nora B. |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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