Affiliation:
1. Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706
Abstract
Analytical data for identification of three terpenoid compounds attributed to hops in American lager beer are presented. Glass capillary-column gas chromatography and computor analysis of mass spectrometric data were employed to facilitate identification of linalool, a-terpineol, and myrcene. Concentrations of each were estimated from gas chromatographic data, and this indicated that linalool should have the greatest influence of beer flavor since its concentration appeared to exceed that of its odor threshold of 6 ppb in water.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
4 articles.
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1. Hop Aroma Component Profile and the Aroma Unit;Journal of the American Society of Brewing Chemists;1992-06
2. Hop Flavor Constituents in Beer by Headspace Analysis;Journal of the American Society of Brewing Chemists;1987-01
3. Chemistry of Hop Aroma in Beer;Journal of the American Society of Brewing Chemists;1981-09
4. Hop aroma in American beer;Journal of Agricultural and Food Chemistry;1980-07