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.

Contents

1. Beer Lightstruck Flavor: The Full Story
2. The Impact of Humulene Epoxides on Beer Flavor: A Preliminary Study
3. The Occurrence and Nature of Kettle Hop Flavor
4. Changes in Hop-Derived Compounds During Beer Production and Aging
5. Investigations of Hop-Derived Odor-Active Components in Beer
6. Character-Impact Hop Aroma Compounds in Ale
7. Flavor and Aroma Characteristics of Pure Hop Aroma in Different Beer Styles
8. Ancestry and Genetic Variation in Hop Development
9. Polyphenolic Compounds in Hops
10. Influence of Hop Polyphenols on Beer Flavor
11. Electron Paramagnetic Resonance (EPR) Comparison of the Antioxidative Activity of Various Hop Components in Beer and Fruit Juices
12. The International Bitterness Unit (IBU), Its Creation and What It Measures
13. Hop Components and Their Impact on Bitterness Quality of Beer
14. Personal Reflections on a 30-Year Hop Breeding Career

Index

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