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Changes of Hop-Derived Aroma Compounds in India Pale Ale during Brewing and Storage

Xue-qin Guan, Cong Nie, Yan-wei Guo, and Jie Zhang
School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), No.3501 University Road of Changqing District, 250300, Jinan, China
Abstract—Various beers contain many aroma compounds derived from malts, hops, yeast fermentation and other materials. Among these aroma compounds, terpenoids are mainly derived from hops. The aging of India Pale Ale (IPA) was accelerated to study the changes in aroma compounds derived from hops during storage. We focus on changes and contribution of terpenes (β-myrcene, caryophyllene, humulene, β-pinene) and monoterpene alcohols (linalool, geraniol) to hopped beer flavor, the beer quality during storage was also investigated using sensory methods. The results showed that the content of aroma compounds decreased during main fermentation, and increased after dry hopping, and then decreased, only the base beer and 1-month beer had greater sensory quality. Analysing both the correlation of aroma compounds and the correlation between the aroma compounds and beer aroma, it was found that there was a correlation between most aroma compounds. The results showed that the content changes of the aroma compounds from hops during the brewing and storage process provided a basis for future related research. 
 
Index Terms—beers; aroma compounds; storage; correlation

Cite: Xue-qin Guan, Cong Nie, Yan-wei Guo, and Jie Zhang, "Changes of Hop-Derived Aroma Compounds in India Pale Ale during Brewing and Storage," International Journal of Food Engineering, Vol. 5, No. 1, pp. 50-57, March 2019. doi: 10.18178/ijfe.5.1.50-57
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