All Outputs (2)

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer (2021)
Journal Article
Dietz, C., Cook, D., Wilson, C., Oliveira, P., & Ford, R. (2021). Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer. Food Research International, 148, Article 110598. https://doi.org/10.1016/j.foodres.2021.110598

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the mo... Read More about Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer.

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review (2021)
Journal Article
De Cooman, L., Cook, D., Powell, C., Aerts, G., De Rouck, G., Bustillo Trueba, P., …Filipowska, W. (2021). On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. Journal of the Institute of Brewing, 127(2), 107-126. https://doi.org/10.1002/jib.644

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as... Read More about On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review.