Flavor and Aroma of a Modern IPA: Correlations Between the Chemical Composition and Sensory Analysis of Single Hopped Beers
Marshall R. Ligare, PhD Director of Research and Development at Vuca Farms
Abstract:
The formation of flavor and aroma in beer has been studied for centuries. Due to these efforts attributes such as bitterness are well understood but the flavor and aroma contributions from whirlpool and dry hop additions have proven to be more elusive. The overwhelming complexity of a moderate to heavily hopped ale presents a challenge for even the most advanced analytical techniques. Application of multivariate statistical models was applied to chemical analysis by gas chromatography-mass spectrometry (GC-MS) and sensory analysis of single hopped beers. Curious what compounds correlate to overall liking in beer? Join us for Dr. Ligare presentation to find out!
Date: Tuesday, September 23Location: UW Chemistry Building conference room 102, ground floor, University of Washington campus (map location attached)
Time: usual social 5.30-6.30 followed by a talk 6.30-7.30+
