OSU has a long connection to hops Hops-related brewing ... · PDF fileCase Study # 2 Aroma...
Transcript of OSU has a long connection to hops Hops-related brewing ... · PDF fileCase Study # 2 Aroma...
Hops-related brewing research at Oregon State University
Thomas H. Shellhammer
Daniel C. Sharp
Snapshot of hop maturity research
OSU hops flavor survey
OSU has a long connection to hops • 1932
– Oregon largest hop producing region in the world with 34,594 acres (14,000 ha)
– Downy Mildew discovered in Oregon hop yards – U.S. Department of Agriculture establishes hop breeding
program
• 1979 – Hop Research Council created
• 1996 – Fermentation Science track created
within Dept of Food Science
Changing the future. Right here. Right now.
Tapping talent:
With one of the nation’s only teaching breweries and an endowed chair in fermentation science, OSU o!ers students the opportunity to develop new brews while they learn the subtle chemistry of taste and the innovations of business. Jobs on tap.
Agriculture is where food begins. Learn more at agsci.oregonstate.edu/foodies
Oregon bubbles to the top of the craft beer industry
Shellhammer Lab Hops research, recent activity
• Isomerization kinetics • Bitterness research
– Native and reduced iso-alpha acids – Hop-derived polyphenols – Impact, time-intensity, quality
• Foam studies – Comparisons among reduced iso’s
• Flavor stability – Hop-derived polyphenols
Bitt
erne
ss In
tens
ity!
Time!tmax!
Imax!Area!
Duration!
Shellhammer Lab Hops research, current projects
• Investigating the sources of citrus aroma/flavor from hops
• Hop maturity influences on oil quality
• Basic studies on dry hopping • How hops affect beer flavor
stability • New methods for assessing
beer bitterness
Hop maturity and its impact on hop oil composition
Daniel Sharp Thomas H. Shellhammer
Shaun Townsend Michael Qian
Hop maturity and its impact on hop oil composition
• Chemical composition of hops – Oil and Aroma
• Hop aroma chemistry and harvest date – Case studies – Data and conclusions
• Conclusions – Practical considerations
Photo by: Jim Solberg, Indie Hops Adapted from: Eyres, G.; Dufour, J. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics. In Beer in Health and Disease Prevention; Preedy, V. R., Ed.; Academic Press: San Diego, 2009; pp. 239-254.
Chemical composition of hop essential oil
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Case Study #1: Total essential oil content during hop maturation
L)LMN)O)
OMN)H)
HMN)P)
PMN)
EPL) EHN) EHL) EON) EOL) EN) L) N) OL) ON) HL)
Con
cent
ratio
n (m
l/100
g ho
ps)
3*-4+/5(2#+($"1&5(
K8M)1,,+)
2/??(8)
45'($5)
J#''5.(Q()
Adapted from: Murphey, J.; Probasco, G. The Development of Brewing Quality Characteristics in Hops During Maturation. MBAA TQ 1996, 33, 149-159.
• Essential oil content increases throughout the maturation process and past the commercial harvest date (0) for all varieties examined.
Case Study # 2 Aroma compound concentrations: Hallertau MF
Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. TQ 2009.
L)O)H)P)R)N)S)T)U)V)
ES) EP) L) P) S) V) OH) ON) OU) HO) HR)
Con
cent
ratio
n (!
l/100
g ho
ps)
3*-4+/5(2#+($"1&5(
=#$5',,')
4("5$#,')
1/./'($();&,<#+()WW)
• Hop oil contents increased an average of 30% from day -3 to day 21.
• Increased component concentrations contradict findings from case study #1.
Case Study # 2 (cont.) Aroma compound concentrations: Hallertau MF
Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. TQ 2009.
L)NL)
OLL)ONL)HLL)HNL)PLL)PNL)RLL)RNL)
ES) EP) L) P) S) V) OH) ON) OU) HO) HR)
Con
cent
ratio
n (!
l/100
g ho
ps)
3*-4+/5(2#+($"1&5(
K:"%($()
1/./'($()
-5":,&C:''($()
• Late harvested hops and beers brewed with late harvested hops were rated higher in sensory testing.
• 16 out of 18 beers brewed with hops harvested on different dates were significantly distinguishable.
Willamette Valley, Oregon Farms participating in hop maturity study
Coleman Farms
Goschie Farms
OSU Hop Farm
Harvest Date: Oil content and alpha acid %
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!*/0*'+(
J1==*#+K+(
L*-=M( BM$10*=( F*5+(
Difference exists between hops harvested at later time points ~ 17% increase from Typical to Late.
No difference observed for hops harvested at later time points
6(
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!*/0*'+(
J1==*#+K+(
L*-=M( BM$10*=( F*5+(F*5+(
*+,")-,.&,/$+0)#$)-50%5+()5$+)J#''5.(Q()1,&0)!"#$"%&'()*#+( ,'"-(.+/0-1$2"&( D4+-*?+(!"&0+&5-*2"&(<#?>
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
*+,")-,.&,/$+0)#$)-50%5+()5$+)J#''5.(Q()1,&0)!"#$"%&'()*#+( ,'"-(.+/0-1$2"&( D4+-*?+(!"&0+&5-*2"&(<#?>
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
Cascade Chromatogram Early vs. Late Harvest
0
100000
200000
300000
400000
500000
600000
700000
800000
900000
1000000
0 500 1000 1500 2000 2500 3000 3500 4000
mV
Time (s)
Cascade Maturity
Early
Late
• An increase in oil quantity was strongly correlated (r>0.80) with a-pinene, b-pinene, myrcene, limonene, methyl heptanoate, linalool, and eudesmol.
A-p
inen
e
B-p
inen
e
myr
cene
limon
ene
met
hyl h
epta
noat
e
linal
ool
eude
smol
Harvest Date: Oil Content by Location
6(
678(
9(
978(
:(
:78(
;(
6( 678( 9( 978( :( :78( ;(
Con
cent
ratio
n (m
l/100
g ho
ps)
Harvest Time Point
!*/0*'+(,1=(4"=%#+(*5(H(I(#"1/5%-+(
Q*-#(9(Q*-#(:(Q*-#(;(
L*-=M( BM$10*=( F*5+(6(
678(
9(
978(
:(
:78(
;(
6( 678( 9( 978( :( :78( ;(
Con
cent
ratio
n (m
l/100
g ho
ps)
Harvest Time Point
J1==*#+K+(,1=(4"=%#+(*5(H(I(#"1/5%-+(
Q*-#(9(
Q*-#(:(
Q*-#(;(
L*-=M( BM$10*=( Late
Difference exists between hops harvested at different locations.
Preliminary brewing: Cascade
LML)
OML)
HML)
PML)
RML)
NML)
SML)
TML)@"/#8)-,%F85#')
[",&#%5')G"/#8)
K(',$)
4"5&(G"/#8)
;08(":)\8/])G"/#]^)
4"(($)A&&'()
3,0()@',"5')
4"(($)1,&)
!#$()
A&"#%,8B!(5%C)
67(58:B*$#,$B45"'#%)
*"5$?()
[:&#%5') =58()
• Typical harvest hops = apple, apricot/peach, and sweaty/onion/garlic notes.
• Late harvest hops = higher melon and floral notes.
Conclusions
• Essential oil content increases well past typical commercial harvest dates.
• An increase in oil quantity was strongly correlated with a-pinene, b-pinene, myrcene, limonene, methyl-heptanoate, linalool, and eudesmol.
• Beers brewed with hops harvested on different dates were significantly distinguishable in sensory analysis.
• Difference exists between hops harvested at different locations.
• Growing conditions may effect maturity and therefore aroma composition of hops.
• Gives insight into aroma of hops and beer. • Need to know what compounds to look for in
beer and in hops.
Considerations
• Important implications for recipe formulation and product consistency.
• Economic and process considerations for brewers, growers and processers.
• More insight into hop aroma chemistry.
Acknowledgements
• USDA-ARS Hop Chemistry Lab
• Coleman Farms
• Goschie Farms
• OSU Hop Research Farms
• Indie Hops
Results from industry survey on hop contributions to
beer flavor
Overarching project objectives
(1) Brewer and hop industry descriptions/groupings of existing hop varieties. - brewing industry survey
(2) Deconstruction of hop-derived citrus aroma in beer. - Single beer preparation - Sensory analysis - Instrumental analysis
Survey development
Worked with HRC brewery members to identify hop varieties to assess. Worked with the OSU Survey Research Center for design and implementation. Used professional organization listservs to disseminate the survey.
Admiral 0 Hallertau Merkur 1 Record Ahil 0 Hallertau MittleFreuh 6 SA 1 Ahtanum 0 Hallertau Taurus 3 Saaz Amarillo 3 Hallertau Tradition 4 Santiam AlphAroma 0 Herald 0 Saxon Apollo 3 Herkules 5 Saphir Apolon 0 Horizon 1 Savinjski Golding Atlas 0 Hybrid-2 0 Select Aurora 2 Hueller 0 Shinshuwase Backa 0 Keyworth’s Early 0 Simcoe® Blato 0 Kirin Flower 1 Sladek Bobek 1 Liberty 0 Smaragd (Emerald) Bor 0 Lubelska 0 Sorachi Ace Bramling 0 Lublin 2 Southern Brewer Bramling Cross 0 Magnum 5 Southern Cross Bravo 2 Marco Polo 1 Southern Hallertau Brewer’s Gold 6 Marynka 1 Southern Promise Bullion 0 Millenium 2 Southern Saaz Canadian RedVine 0 Mount Hood 1 Southern Star Cascade 5 Nelson Sauvin 3 Sovereign Cekin 0 Neoplanta 0 Spalter Celeia 0 Newport 0 Spalt Select Centennial 1 Northern Brewer 5 Satus® Cerera 0 Northdown 0 Sterling Challenger 1 Nugget 4 Strisselspalt Chelan 2 NZ Green Bullet 0 Styrian Golding Chinook 6 NZ Hallertau 1 Summer Cicero 0 NZ Sticklebract 0 Summit Citra 3 Olympic 0 Super Galena Cluster 5 Omega 0 Super Pride Columbus/Tomahawk/Zeus 4 Opal 3 Target Crystal 1 Orion 0 Taurus East Kent Golding 4 Outeniqua 0 Tettnanger Eastern Green 0 Pacific Gem 0 Tillicum Elsaesser 0 Pacifica 0 Topaz Eroica 0 Palisade® 2 Tsingdao Flower First Choice 0 Perle 5 Ultra First Gold 0 Phoenix 0 Vanguard Fuggle 5 Pilgrim 0 Viking Galaxy 1 Precoce de Bourgnone 0 Warrior® Galena 5 Premiant 0 Whitbread Golding Variety Glacier 2 Pride of Kent 0 Willamette Golding 1 Pride of Ringwood 2 Yugoslavia Golding
Progress 0 Zenith
Potential Hop Varieties to include (33) Brewing industry survey contacts • Brewers Association (mainly U.S. + international) - 6/24/10, reminder 7/19/10
• MBAA Communicator (mainly U.S. + international) - 7/1/10
• ASBC (mainly U.S. + international) - 7/6/10, reminder sent 7/20/10
• Barth Haas newsletter (international) - 7/1/10
• Institute of Brewing and Distilling (mainly U.K. + international) - 7/6/10
• Society of Independent Brewers (U.K.) - 7/7/10
• Bayerischer Brauerbund (Germany) - 7/6/10
• Association of private breweries in Germany (Germany) - 7/6/10
• Pink Boots Society – 7/19/10
Survey details Survey details
Demographics of respondents
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H6&%<(=H#5/(&1!H6&%<(=86550#! 3A!K%!8(5<%15(!! 9!
Response rate
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\TL^)A.5"#'',)) \RL^)15''("85/)K#Q'(@"(/C)) \OU^)!("'()\Y6),"#?#$^))
\T^)A&,'',)) \S^)15''("85/)[5/"/0)) \TR^)655_))\HP^)`"(7("a0)4,'+)) \HV^)15''("85/)["5+#b,$)) \RT^)6#.%,(c))\OOT^)-50%5+()) \N^)1("F/'(0)) \OO^)6&5'8)6('(%8))\SR^)-C#$,,F)) \PU^)K5?$/.)) \V^)6&5'8("))\PH^)-#8"5)) \V^)K#''($#/.)) \RO^)68:"#5$)4,'+#$?))\HN^)-'/08(")) \HO^)2('0,$)65/d#$)) \HO^)6/..#8))\RU^)-,'/.D/0B[,.5C57FBe(/0))
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\NR^);508)f($8)4,'+#$?)) \HT^)2/??(8)) \SL^)J#''5.(Q()\NN^)@/??'()) \OT^)!5'#05+(c))
Usage results – pellets type 90
0 10 20 30 40 50 60 70 80 90
100
Sum
mit
P
alis
ade®
S
palt
Sel
ect
Spa
lter
Nel
son
Sau
vin
M
agnu
m
Tettn
ange
r C
itra
N
orth
ern
Bre
wer
M
illen
ium
S
imco
e®
Am
arill
o
CTZ
P
erle
(Ger
man
orig
in)
Bre
wer
's G
old
H
alle
rtau
Trad
ition
S
aaz
S
tyria
n G
oldi
ng
Chi
nook
P
erle
(US
orig
in)
Will
amet
te
Hal
lerta
u M
ittle
Freu
h
Eas
t Ken
t Gol
ding
Fu
ggle
A
htan
um
Nug
get
Gal
ena
C
lust
er
Cas
cade
Perc
enta
ge o
f Use
Hop Variety
pellet 90
Usage results – whole hops
0 5
10 15 20 25 30 35 40
Aht
anum
E
ast K
ent G
oldi
ng
Fugg
le
Mill
eniu
m
Gal
ena
C
hino
ok
Will
amet
te
Am
arill
o
Cas
cade
C
itra
S
imco
e®
Sty
rian
Gol
ding
C
lust
er
CTZ
P
erle
(US
orig
in)
Nug
get
Hal
lerta
u M
ittle
Freu
h
Spa
lt S
elec
t N
orth
ern
Bre
wer
B
rew
er's
Gol
d
Saa
z
Nel
son
Sau
vin
H
alle
rtau
Trad
ition
M
agnu
m
Tettn
ange
r S
palte
r P
erle
(Ger
man
orig
in)
Pal
isad
e®
Sum
mit
Perc
enta
ge o
f Use
Hop Variety
whole
Usage results – pellets type 45
0
5
10
15
20
25
Nug
get
Clu
ster
Per
le (G
erm
an o
rigin
)
Cas
cade
Hal
lerta
u Tr
aditi
on
Saa
z
Bre
wer
's G
old
Gal
ena
Fugg
le
Tettn
ange
r
Hal
lerta
u M
ittle
Freu
h
Mag
num
Spa
lter
Per
le (U
S o
rigin
)
CTZ
Will
amet
te
Chi
nook
Nel
son
Sau
vin
Sty
rian
Gol
ding
Nor
ther
n B
rew
er
Eas
t Ken
t Gol
ding
Am
arill
o
Pal
isad
e®
Sim
coe®
Sum
mit
Citr
a
Aht
anum
Spa
lt S
elec
t
Mill
eniu
m
Perc
enta
ge o
f Use
Hop Variety
pellet 45
Usage results – hop oil
0
1
2
3
4
5
Cas
cade
Per
le (U
S o
rigin
)
Sty
rian
Gol
ding
Hal
lerta
u M
ittle
Freu
h
Eas
t Ken
t Gol
ding
Gal
ena
Per
le (G
erm
an o
rigin
)
Clu
ster
Hal
lerta
u Tr
aditi
on
Nug
get
Sim
coe®
Will
amet
te
Chi
nook
Saa
z
Aht
anum
Am
arill
o
Bre
wer
's G
old
Citr
a
CTZ
Fugg
le
Mag
num
Mill
eniu
m
Nel
son
Sau
vin
Nor
ther
n B
rew
er
Pal
isad
e®
Spa
lter
Spa
lt S
elec
t
Sum
mit
Tettn
ange
r
Perc
enta
ge o
f Use
Hop Variety
oil
Usage results – combined
0 10 20 30 40 50 60 70 80 90
100
Sum
mit
P
alis
ade®
S
palt
Sel
ect
Spa
lter
Nel
son
Sau
vin
M
agnu
m
Tettn
ange
r C
itra
N
orth
ern
Bre
wer
M
illen
ium
S
imco
e®
Am
arill
o
CTZ
P
erle
(Ger
man
orig
in)
Bre
wer
's G
old
H
alle
rtau
Trad
ition
S
aaz
S
tyria
n G
oldi
ng
Chi
nook
P
erle
(US
orig
in)
Will
amet
te
Hal
lerta
u M
ittle
Freu
h
Eas
t Ken
t Gol
ding
Fu
ggle
A
htan
um
Nug
get
Gal
ena
C
lust
er
Cas
cade
Perc
enta
ge o
f Use
Hop Variety
whole pellet 90 pellet 45 oil
PCA of responses – D1 vs. D2
Cascade Citra
A.5"#'',))
Simcoe®
6/..#8))
Chinook
2('0,$)65/d#$))
\-[e^)-,'/.D/0B[,.5C57FBe(/0))
AC85$/.))
1("F/'(0))
15''("85/)[5/"/0))
K#''($#/.))
68:"#5$)4,'+#$?))
A&,'',))
2/??(8))
45'($5))
!5'#05+(c))J#''5.(Q()
!("'()\Y6),"#?#$^))
2,"8C("$)`"(7("))
6&5'8)6('(%8))15''("85/)["5+#b,$))
[(Q$5$?("))
`"(7("a0)4,'+))
Hallertau MittleFreuh
Saaz
!("'()\4(".5$),"#?#$^))
East Kent Golding
K5?$/.))
-'/08("))
6&5'8("))
@/??'())
@',"5')
@"/#8:)
[",&#%5')G"/#8)
-#8"/0)1("D5')
6&#%:)
4"500:)J,,+:)
*$#,$B45"'#%)
K/08:)
=(58C(")[,D5%%,)
-2
-1
0
1
2
3
4
5
ES) EN) ER) EP) EH) EO) L) O) H) P) R) N) S)
D2
(20.
86 %
)
D1 (32.90 %)
R1$="5(<*S+/(.9(*&'(.:T(8;7UO(IA(*V+-(G*-1#*S(-"5*2"&(
PCA of responses – D1 vs. D3
Cascade
Citra
A.5"#'',))
Simcoe®
6/..#8))Chinook
2('0,$)65/d#$))
\-[e^)-,'/.D/0B[,.5C57FBe(/0))
AC85$/.))
1("F/'(0))
15''("85/)[5/"/0))
K#''($#/.))68:"#5$)4,'+#$?))
A&,'',))2/??(8))
45'($5))
!5'#05+(c))
J#''5.(Q()
!("'()\Y6),"#?#$^))
2,"8C("$)`"(7("))
6&5'8)6('(%8))
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Hallertau MittleFreuh
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-3
-2
-1
0
1
2
3
4
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D3
(18.
93 %
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D1 (32.90 %)
R1$="5(<*S+/(.9(*&'(.;T(897H;(IA(*V+-(G*-1#*S(-"5*2"&(
Open ended descriptors
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7-11%*&+$,-#"08&9$-:$4*&3-"4"#4*&70,,$#14;&
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20
40
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Dis
sim
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Cluster analysis yields 4 groups Group characteristics and varieties 4",/&) @',"5') @"/#8:)
[",&#%5')G"/#8) -#8"/0) 1("D5') 6&#%:) 4"500:) J,,+:)
*$#,$B45"'#%) K/08:) =(58C(") [,D5%%,)
O) HMURT) PMHVH) HMURP) PMSNP) OMSTP) OMTSS) OMHVU) LMNHS) LMRSO) LMHNH) LMHLL) LMOUP)H) HMNSN) OMUUO) OMOHU) OMVPP) HMSHH) HMRSO) OMUHN) OMHRN) LMSVS) LMROS) LMPUU) LMROU)P) HMLTU) HMOOH) OMVOU) HMSSN) HMOPU) HMOVV) HMLOO) OMROT) HMTSV) OMHPT) LMRUV) LMNLP)R) HMLSP) OMRUL) LMTHN) OMPVO) HMHUL) HMORT) OMUVO) OMNOP) LMSPT) LMTTV) LMSPP) LMSLR)
W-"%$(9(( W-"%$(:( W-"%$(;( W-"%$(N(!15-%/( 3+-X*=( W-*//M( J""'M(Q-%15M( Y$10M( ,&1"&( B"X*00"(Q="-*=( Q="-*=( P%/5M( F+*5@+-(-50%5+()) 6#.%,(c)) 6/..#8)) K#''($$#/.))-#8"5)) -C#$,,F)) -[e) 2/??(8))
A.5"#'',)) AC85$/.)) A&,'',)) 45'($5))2('0,$)65/d#$)) 1("F/'(0)) 2,"8C("$)`"(7("))
15''("85/)[5/"/0)) `"(7("a0)4,'+))68:"#5$)4,'+#$?)) ;508)f($8)4,'+#$?))
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!("'()\Y6),"#?#$^)) 6&5'8("))6&5'8)6('(%8)) @/??'())
15''("85/)["5+#b,$))[(Q$5$?("))
15''("85/)K#Q'(@"(/C))655_))
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PCA of responses – D1 vs. D2
Cascade Citra
A.5"#'',))
Simcoe®
6/..#8))
Chinook
2('0,$)65/d#$))
\-[e^)-,'/.D/0B[,.5C57FBe(/0))
AC85$/.))
1("F/'(0))
15''("85/)[5/"/0))
K#''($#/.))
68:"#5$)4,'+#$?))
A&,'',))
2/??(8))
45'($5))
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2,"8C("$)`"(7("))
6&5'8)6('(%8))15''("85/)["5+#b,$))
[(Q$5$?("))
`"(7("a0)4,'+))
Hallertau MittleFreuh
Saaz
!("'()\4(".5$),"#?#$^))
East Kent Golding
K5?$/.))
-'/08("))
6&5'8("))
@/??'())
@',"5')
@"/#8:)[",&#%5')G"/#8)-#8"/0)1("D5')
6&#%:)
4"500:)J,,+:)
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-2
-1
0
1
2
3
4
5
ES) EN) ER) EP) EH) EO) L) O) H) P) R) N) S)
D2
(20.
86 %
)
D1 (32.90 %)
R1$="5(<*S+/(.9(*&'(.:T(8;7UO(IA(*V+-(G*-1#*S(-"5*2"&(
Survey details
A08"#$?($%:)
15"0C$(00)
6.,,8C$(00)
K(85''#%)`#Q("$(00)
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6&5'8)6('(%8))
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A.5"#'',))
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15''("85/)K#Q'(@"(/C))
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2,"8C("$)`"(7("))!("'()\4(".5$),"#?#$^))
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-50%5+())
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1("F/'(0))
K5?$/.))
2('0,$)65/d#$))
-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
EHMN) EH) EOMN) EO) ELMN) L) LMN) O) OMN) H) HMN)
C!(:(<:
9IA(
C!(9(<O:IA(
PCA of flavor ratings Conclusions
• Brewers’/professionals’ perception about specific hop variety contributions to beer aroma is diverse
• Four broad groups of hops were identified based on similarity/dissimilarity of aromas
• Non-aromatic contributions produced unexpected correlations among harshness, smoothness, astringency and metallic attributes.
Acknowledgements
• Hop Research Council • OSU Survey Research Center