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A preliminary investigation into differences in hops’ aroma attributes
Author(s) -
Barry Susan,
Muggah Elizabeth M.,
McSweeney Matthew B.,
Walker Shane
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13656
Subject(s) - hop (telecommunications) , aroma , nova scotia , humulus lupulus , geography , horticulture , biology , food science , archaeology , computer science , computer network
Summary Consumers are welcoming the use of locally sourced ingredients in their beer, and hops are now beginning to be grown in new regions. One new region is the province of Nova Scotia, Canada. Four different hop varieties (Cascade, Mt. Hood, Golding and Nugget) were sourced from Nova Scotia, and matching varieties (Cascade, Mt. Hood and Nugget) were sourced from Oregon, USA , and England, UK . The main objective of this study was to identify whether differences in the hop aroma exist based on their geographic origin. Projective mapping trials ( n = 2) were conducted for the aroma of all eight hops varieties. The first trial utilised crushed whole‐leaf hops, while the second consisted of a dry‐hopped conventional Canadian lager. Results indicated that there are differences in the hop aromas of both whole‐leaf hops and dry‐hopped lager.