Comparison of the Analytical Profiles of Volatiles in Single-Hopped Worts and Beers as a Function of the Hop Variety KU Leuven
Being one of the most consumed beverages in the world, much effort has been made to reveal the structures responsible for the sensorial characteristics of beer. Yet, the knowledge on the precise contribution of hop-derived volatiles towards the hoppy aroma of beer is rather fragmented. For a long time, the aroma of fresh beer was believed to be mainly imparted by single compounds. However, increasing evidence showed that sensorial perception of ...