All Outputs (2)

The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer (2011)
Journal Article
Clark, R. A., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception, 4(1-2), 42-54. doi:10.1007/s12078-011-9087-3

Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO2, ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a... Read More about The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer.

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System (2011)
Journal Article
Clark, R., Linforth, R., Bealin-Kelly, F., & Hort, J. (2011). Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System. Journal of the Institute of Brewing, 117(1), 74-81. https://doi.org/10.1002/j.2050-0416.2011.tb00446.x

A model beer was created to investigate the effects of ethanol, carbonation and hop acids on volatile release (ethyl acetate, isoamyl alcohol and phenethyl alcohol) using both headspace analysis and in‐nose measurement during consumption. None of the... Read More about Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System.