Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What is responsible for making hop aroma(s) & flavor(s) so different from one another
Reply
 
LinkBack Thread Tools
Old 12-10-2012, 02:43 PM   #1
EyePeeA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 293
Liked 22 Times on 21 Posts
Likes Given: 8

Default What is responsible for making hop aroma(s) & flavor(s) so different from one another

Does anyone know of any recent and thorough weblinks that details total hop oil %, myrcene, caryophyllene, humulene, farnesene, selinene, etc.

I'm trying to research to the differences between American and non-American hops, aside from the average alpha acid %. I am specifically interested in the flavor and aroma contributions. And I have a feeling it has to do with the total oil content and the specific compounds that make up the hops.

I want to know if there's a link between total oil content and these compounds that help to bring out those floral citrus, fruity, and piney flavors (as opposed to European hops where we get spicy, earth, grassy hay).

This was the only link I could find:

http://www.usahops.org/index.cfm?fus..._info&pageID=7

I would like to cross-reference it w/other links for accuracy & up-to-date info since some varieties are missing and/or partial data is given.

Thanks.

__________________
EyePeeA is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 03:24 PM   #2
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,541
Liked 285 Times on 243 Posts
Likes Given: 18

Default

I use that usahops.org link is as well.

I've noticed a strong tie between high total oil content and/or high levels of myrcene, and those typical citrusy, fruity, piney aromatics. This seems to be prevalent in American Pacific Northwest hops and some New Zealand varieties.

You do not always see high oil and high myrcene together, but at least one of the two always exists. Though you never see a high oil content hop with high levels of the other compounds and extremely low levels of myrcene. We tend to see lower total oil content and lower levels of myrcene in European hops. So that might be a big part of the link you are searching for.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 05:23 PM   #3
gbarron
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
gbarron's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Decatur, Georgia
Posts: 154
Liked 8 Times on 7 Posts
Likes Given: 8

Default

The Hopunion website has a nice 'Hop Variety Handbook' on their website that has a lot of information in it that you may find helpful.

__________________

Keg: Rye Saison, Belgian Golden Strong, DIPA, Citra IPA, English Barleywine aged on rum/oak, ESB, Vienna-fest, American-Oatmeal Stout
Secondary: Oud Bruin/Dark Sour, Rye Saison w/ Brett., Belgian Dark Strong, American Barleywine
Primary: Black Rye DIPA, Vermont IPA
On Deck: ESB, RIS, DIPA, German Pils

gbarron is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 08:51 PM   #4
acidrain23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1

Default

Try this website: http://beerlegends.com/hops-varieties, tons of data on % of oils, myrcene, humulene, caryophyllene, farnesene, etc. Interesting stuff!

__________________
acidrain23 is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2012, 02:14 AM   #5
B-Hoppy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
B-Hoppy's Avatar
Recipes 
 
Join Date: Apr 2010
Location: ohio
Posts: 1,308
Liked 136 Times on 108 Posts
Likes Given: 240

Default

Not real thorough but here's some info: http://www.ncbi.nlm.nih.gov/pubmed/23186043.

I don't think the total oil amount has that big of a correlation to the individual aroma characteristic specific to the varieties as much as the amount of certain compounds contained within each variety. Eugenol=spiciness, Linalool=floral, Geraniol, Citral, Neral=citrus etc., etc.. Most all hops contain a great big list of these types of compounds but it's the proportions in which they're found that gives each variety it's very own unique aroma. Keep looking and I'm sure you'll find a bunch of stuff on the internet.

Hoppy Trails!

__________________
B-Hoppy is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2012, 04:56 PM   #6
Beezer94
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Harmony, PA
Posts: 584
Liked 15 Times on 13 Posts
Likes Given: 33

Default

www.hopsteiner.com has a pretty thorough list of hop varieties from all over the world.
__________________
RDWHAHB
Add more hops! Always add more hops
Beezer94 is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2012, 04:11 PM   #7
14thstreet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Milwaukee, WI
Posts: 402
Liked 12 Times on 10 Posts
Likes Given: 1

Default

I've just started reading "For the Love of Hops" by Stan Hieronymus and it begins to touch on what you are asking. This is turning out to be an interesting book. Unfortunately, your efforts of finding a somewhat simple correlation won't be so simple.

__________________
Fermenters: Empty
Bottled: Old Peculier, Kumquat Kolsch, Dopplebock
Kegs: Helles, Oktoberfest, Hefeweizen
On Deck: English Bitter, RIS
14thstreet is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2012, 12:57 AM   #8
wileaway
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: San Jose, California
Posts: 46
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Much of the beginning of this paper is devoted to compounds in hops that contribute to flavor. Dry, but pretty fascinating.

http://ir.library.oregonstate.edu/xm...pdf?sequence=1

__________________
wileaway is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Where does hop flavor/aroma go? musick General Beer Discussion 14 06-05-2010 03:19 AM
No aroma, weak flavor b33risGOOD Beginners Beer Brewing Forum 9 04-24-2010 09:18 PM
Estery flavor/aroma with S-04... Beavdowg Fermentation & Yeast 14 11-19-2009 04:03 AM
which to use for flavor/aroma becksbolero2 All Grain & Partial Mash Brewing 2 04-06-2009 06:42 AM
Where's my hop flavor and aroma? shlap All Grain & Partial Mash Brewing 17 11-06-2008 05:26 PM



Newest Threads

LATEST SPONSOR DEALS