Effect of Hopping on the Headspace Volatile Composition of Beer

Abstract

The effects of hop variety on the beer volatile constituents resulting from kettle hopping were studied. Three specially brewed beers, each hopped with single varieties of hops (Hallertau, Galena, and Fuggles, respectively), and an unhopped beer were analyzed by a headspace gas chromatographic method. Hop varietal differences and kettle hopping effects were observed among the beer headspace chromatograms of these four beers. Peaks, which were categorized as unique, largest, smallest, and absent, were tabulated for each hopped and unhopped beer. More peaks were observed in the gas chromatographic profile of the Hallertau hopped beer than in any of the others.