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ORGANOLEPTIC TRIALS WITH HOP BITTER SUBSTANCES
Author(s) -
Verzele M.,
Jansen H. E.,
Ferdinandus A.
Publication year - 1970
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1970.tb03254.x
Subject(s) - organoleptic , flavour , bitter taste , hop (telecommunications) , taste , chemistry , food science , cis–trans isomerism , stereochemistry , computer network , computer science
Pure hops‐derived substances were added to unhopped beer. Illumination only produced a sun‐struck flavour with cis ‐isohumulone, trans ‐isohumulone and racemic trans ‐isohumulone. It seems that 3‐methyl‐butenyl‐mercaptan is not or not alone responsible for sun‐struck flavour. Tests trials show that trans ‐isohumulone, cis ‐isohumulone, racemic trans ‐isohumulone, trans ‐ 1 ‐isohumulone and cis ‐ 1 ‐isohumulone do not show significant differences in bitter taste and bittering power. Fresh solutions of these bitter acids are not as bitter as solutions which have been kept for a few weeks.