Add to ORKGThis paper gives an overview of the research performed at the laboratory of Enzyme, Fermentation and Brewing Technology (EFBT, KU Leuven) in relation to hops essential oil, in particular the preparation of innovative (fractionated) hop aromas, comprehensive chemical-analytical and sensory evaluation of hop oil preparations and their impact on beer flavor.status: submitte
We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydro...
The "spicy" character of hops is considered to be a desirable attribute in beer, associate...
Considering the substantial amount of research that has been published in the field of hop science d...
Analytical and sensory aspects of hoppy aroma of conventionally hopped and advanced hopped pilot Pil...
Hops constitute an indispensable raw material for beer production. The hop essential oil (-derived) ...
J. Inst. Brew. 116(4), 445-458, 2010 Analytical and sensory aspects of hoppy aroma of conventionally...
The “kettle hop” or “hoppy” aroma, one of the most complicated flavor characteristics of lager beer,...
This paper describes a sensorial aroma extract dilution analysis (AEDA) approach to the analysis of ...
Being one of the most consumed beverages in the world, much effort has been made to reveal the struc...
Being one of the most consumed beverages in the world, much effort has been made to reveal the struc...
Graduation date: 2014Access restricted to the OSU Community, at author's request, from June 17, 2014...
Characterization of varietal profiles of hop secondary metabolites in beer is of considerable import...
The “kettle hop” aroma, a most complicated flavor characteristic of conventionally hopped lager beer...
In common brewing practice the typical so-called kettle hoppy aroma of lager beer results from the a...
Hop terpenes might be oxidized during kettle boiling into more water soluble compounds that could co...
We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydro...
The "spicy" character of hops is considered to be a desirable attribute in beer, associate...
Considering the substantial amount of research that has been published in the field of hop science d...
Analytical and sensory aspects of hoppy aroma of conventionally hopped and advanced hopped pilot Pil...
Hops constitute an indispensable raw material for beer production. The hop essential oil (-derived) ...
J. Inst. Brew. 116(4), 445-458, 2010 Analytical and sensory aspects of hoppy aroma of conventionally...
The “kettle hop” or “hoppy” aroma, one of the most complicated flavor characteristics of lager beer,...
This paper describes a sensorial aroma extract dilution analysis (AEDA) approach to the analysis of ...
Being one of the most consumed beverages in the world, much effort has been made to reveal the struc...
Being one of the most consumed beverages in the world, much effort has been made to reveal the struc...
Graduation date: 2014Access restricted to the OSU Community, at author's request, from June 17, 2014...
Characterization of varietal profiles of hop secondary metabolites in beer is of considerable import...
The “kettle hop” aroma, a most complicated flavor characteristic of conventionally hopped lager beer...
In common brewing practice the typical so-called kettle hoppy aroma of lager beer results from the a...
Hop terpenes might be oxidized during kettle boiling into more water soluble compounds that could co...
We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydro...
The "spicy" character of hops is considered to be a desirable attribute in beer, associate...
Considering the substantial amount of research that has been published in the field of hop science d...