Varietal difference of hop-derived flavour compounds in dry-hopped beers

摘要

Eleven selected flavour compounds in late hopped and dry hopped beers brewed with single hop varieties have been investigated. On the basis of the results, a comparison of varietal differences of hop-derived flavour compounds among eighteen hop varieties, correlations between certain monoterpene alcohols and their derivatives and the effect of hopping procedure on flavour compositions in beers were discussed. The following article summarises the research results which have already been published in BrewingScience, 2016, issue 1: January/February.