GC/MS screening of volatile hop compounds
From hops to beer | The choice of the hop variety is one of the key factors that determines the final aroma of beer. During beer production, hop volatile compounds are chemically and biologically transformed to form new compounds that are not significantly present in the hop cones. To understand the complexity of these modifications and their influences on the final beer aroma, 14 hop varieties were compared for their ability to apport aroma compounds to the beer.
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