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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Publicat a:Foods
Autors principals: Machado, Júlio C., Lehnhardt, Florian, Martins, Zita E., Faria, Miguel A., Kollmannsberger, Hubert, Gastl, Martina, Becker, Thomas, Ferreira, Isabel M. P. L. V. O.
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2021
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8234261/
https://ncbi.nlm.nih.gov/pubmed/34204222
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061397
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