Synergies between Hop-Derived Flavour Compounds

摘要

Many researchers have tried to identify key flavour compounds contributing to the varietal aroma of "flavour hops" imparting very characteristic fruity flavours to finished beers. Until now, certain volatile thiols and monoterpene alcohols have been reported as being possible contributors to hop varietal aromas. In this contribution, a new hypothesis of synergies between volatile thiols and monoterpene alcohols is proposed. The article summarises parts of the research results which have already been published in BrewingScience (Vol. 69, 11-12, 2016, pp. 8 5-93).