INFLUENCE OF HOP OIL CONSTITUENTS ON THE FLAVOUR AND AROMA OF BEER

Open Access

10 September 1960

journal article
research article
Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing

Vol. 66 (5) , 395-398
https://doi.org/10.1002/j.2050-0416.1960.tb01731.x

Abstract

The sesquiterpenes caryophyilene, humulene, isocaryophyilene and “farnesene” have been found to occur in beer. These sesquiterpenes occur in conjunction with myrcene, methylnonyl ketone and other unidentified hop oil constituents.

Keywords

HOP OIL
CONSTITUENTS
MYRCENE
KETONE
FARNESENE
METHYLNONYL
CONJUNCTION
FLAVOUR