Skip to main content

Research Repository

Advanced Search

All Outputs (8)

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley (2021)
Journal Article
Parr, H., Bolat, I., & Cook, D. (2023). Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley. Journal of The American Society of Brewing Chemists, 81(1), 76-87. https://doi.org/10.1080/03610470.2021.2003669

We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used in... Read More about Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley.

Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production (2021)
Journal Article
Maia, C., Cunha, S., Debyser, W., & Cook, D. (2023). Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of The American Society of Brewing Chemists, 81(1), 54-65. https://doi.org/10.1080/03610470.2021.1993054

The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal a... Read More about Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article
Dietz, C., Cook, D., Yang, Q., Wilson, C., & Ford, R. (2022). A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Quality and Preference, 97, Article 104470. https://doi.org/10.1016/j.foodqual.2021.104470

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

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.

The influence of yeast strain on the oxidative stability of beer (2021)
Journal Article
James, S., Jenkins, D., Dehrmann, F., Smart, K., & Cook, D. (2021). The influence of yeast strain on the oxidative stability of beer. Journal of the Institute of Brewing, 127(3), 248-255. https://doi.org/10.1002/jib.650

Flavour stability, or instability, relates to the rate of flavour change through shelf-life of packaged beer. There are several control points in the production of beer where flavour stability may be altered. These include fermentation and the influe... Read More about The influence of yeast strain on the oxidative stability of beer.

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review (2021)
Journal Article
Dugulin, C. A., De Rouck, G., & Cook, D. J. (2021). Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of The American Society of Brewing Chemists, 79(4), 315-332. https://doi.org/10.1080/03610470.2021.1902710

In malting, the kilning step is by far the dominant user of energy and has thus become the main target in reducing the carbon footprint of malting operations. Brewing beer using ‘green’ (germinated, but not dried) malt, thus saving the substantial en... Read More about Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review.

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.