Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of Beer

Abstract

Sensory descriptive analysis and free choice profiling have been applied to the characterization of aroma in thirteen hop varieties, both in the whole cone form and after the hops had been used to dry hop beer. 180 terms were identified and used for the classification of hops. Only two of the varieties displayed closely similar profiles. Varieties could, however, be broadly grouped into those with overriding citrus notes and those with substantial green tea, hay and wet wood nature. Dry hopping tends to compress varieties when evaluated for aroma, perhaps indicating a degree of masking by other beer components. However the aroma notes detected are similar whether assessed in whole cones or in beers.