BRYAN DONALDSON (1), Hildegarde Heymann (2), Charles W. Bamforth (1)
(1) Department of Food Science and Technology, University of California,
Davis, CA; (2) Department of Viticulture and Enology, University of
California, Davis, CA
Hops, while making a relatively modest contribution to the cost of
producing beer, provide a disproportionate amount of flavor and aroma.
Despite this, there has been very little research attempting to quantify
the different aromas afforded to beer from hops. Development of a
comprehensive lexicon of hop aroma will allow for more guided use of
hops for brewers and allow for the consumer to be given more detail when
selecting a product. To this end, 13 commercial hop varieties from the
United States and Europe were analyzed with free choice profiling (FCP)
and descriptive analysis (DA) sensory techniques to determine first what
aromas are present in hops in general, and then to apply certain aroma
characteristics to specific hop cultivars. The results from FCP were
analyzed with generalized procrustes analysis to group similar
attributes and products together. The results from DA were then used to
determine how consistently these attributes can be used to differentiate
between varieties.
Bryan Donaldson graduated with a B.S. degree in biochemistry from
Santa Clara University in 2009. He began graduate school at UC Davis in
2009, pursuing a master’s degree in food science, with a focus on beer
and brewing, working with Charles Bamforth. During the summer of 2010 he
worked as a brewing intern at the Los Angeles brewery of Anheuser
Busch-Inbev. He plans to have completed his degree by June 2011.
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