Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes

Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was ap...

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Detalles Bibliográficos
Autores principales: Machado, Júlio C., Lehnhardt, Florian, Martins, Zita E., Faria, Miguel A., Kollmannsberger, Hubert, Gastl, Martina, Becker, Thomas, Ferreira, Isabel M. P. L. V. O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234261/
https://www.ncbi.nlm.nih.gov/pubmed/34204222
http://dx.doi.org/10.3390/foods10061397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234261/
https://www.ncbi.nlm.nih.gov/pubmed/34204222
http://dx.doi.org/10.3390/foods10061397

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