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...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Izdano u:Foods
Glavni autori: 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
Jezik:Inglês
Izdano: MDPI 2021
Teme:
Article
Online pristup: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
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Similar Items