#365papers for March 14, 2017
What’s it about?
This paper discusses a spectroscopy method to explore what makes the flavors and aromas of different hop varieties distinct. They focus on the three most common components of hop essential oils: humulene, caryophyllene, and myrcene.
Why does it matter?
If you can determine the relative amounts of the components of hop essential oils, it makes it possible to reduce hops to their smallest components to share with breweries, which in turn improves brewery efficiency. This can also be very, very helpful for quality control of hops in brewweries.
Why did I read this?
It’s chemistry. It’s spectroscopy. And it’s beer. That is all.
Penny Higgins - Storyteller • Artist • Scientist 