Abstract
Analytical and sensory aspects of hoppy aroma of conventionally hopped and advanced hopped pilot Pilsner beers were investigated. Linalool and several sesquiterpenoids were used as analytical markers for the hoppy aroma of the beers. Levels of linalool and sesquiterpenoids in the fresh beers, as well as sensory characteristics of hoppy aroma (intensity and attributed aroma descriptor(s)) clearly depended on the applied hop aromatisation technology and on the type of hop oil fraction used in advanced hopping. The most pronounced hoppy aroma was observed for the advanced bittered beers, either aromatised post-fermentation using a polar hop essence or at the end of wort boiling using pellets (late-hopping). However, all refined hop oil fractions used in this study for advanced aromatisation clearly affected the hoppy aroma impression. Analytical data on staling indicators, combined with sensory evaluations, further suggest that hop oil preparations may also affect flavour stability of the resulting beers in a positive way. In general, it can be concluded that hop aromatisation, whether performed in the advanced or conventional way, appears to mask beer staling, as demonstrated by lower overall sensory ageing scores.
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