Article
Plant Sciences
Nathalia Rodrigues Leles, Alessandro Jefferson Sato, Leo Rufato, Jessiane Mary Jastrombek, Viviani Vieira Marques, Robson Fernando Missio, Nelson Luis Mello Fernandes, Sergio Ruffo Roberto
Summary: The objective of this study was to determine the duration of phenological stages, growth development, yield, and cone quality of hop cultivars under artificial light in a subtropical climate. The study was conducted in Brazil during 2021 and 2022. Different cultivars were used in the experiment, and various measurements were recorded, including plant height, fresh mass, number of lateral branches, cone characteristics, and chemical components. The results showed that the early-maturing cultivars had higher yields and better cone quality. Yakima Gold cultivar exhibited positive correlations with chemical components of the cones.
Article
Biotechnology & Applied Microbiology
Eric R. Gregory, Renad F. Bakhaider, Grace F. Gomez, Ruijie Huang, Elizabeth A. S. Moser, Richard L. Gregory
Summary: This study compared the effects of hop extracts with different beta-acid concentrations on Streptococcus mutans biofilm formation. The results showed that hop extracts similar to those found in commercial beer products can decrease S. mutans biofilm formation.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ksenija Rutnik, Miha Ocvirk, Iztok Joze Kosir
Summary: Hops are vital for beer and contribute to its distinctive tastes and aromas. However, their chemical composition changes during storage, affecting the aroma and bitterness of kettle-hopped beers. This study evaluated the effects of three hop varieties and five hop storage index values on aroma and bitterness. The findings showed that old hops did not compromise bitterness or early hopping time, but later additions of old hops reduced hop aroma quality and intensity. The recommended limit values for kettle hopping without negative consequences were determined for different hop varieties and storage indexes.
Article
Food Science & Technology
Ksenija Rutnik, Miha Ocvirk, Iztok Joze Kosir
Summary: In this study, the impact of hop storage index (HSI) on beer quality in terms of hop aroma and bitterness was evaluated using different varieties of hops with different HSI values. The results showed that increasing HSI values led to decreased intensity and quality of hop aroma, reduced bitterness quality, and potential undesirable gushing.
Article
Food Science & Technology
Alan Gasinski, Joanna Kawa-Rygielska, Justyna Paszkot, Witold Pietrzak, Joanna Sniegowska, Antoni Szumny
Summary: The study found that beers brewed with recycled hops had lower bitterness and hop aroma concentrations, but had similar antioxidant activities, phenolic compound concentrations, and yeast-derived volatile metabolites as beers brewed with new hops. The sensory analysis also showed that the beers brewed with recycled hops had higher taste ratings.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Yang He, Junfeng Zhao, Hua Yin, Yuan Deng
Summary: The study found that beer-spoilage yeast can be induced into a viable but non-culturable state by treatment with hop bitter acids, and can be recovered to a culturable state within a short period of time by the addition of catalase. Transcriptome profiling showed that certain genes were downregulated during the viable but non-culturable state, while others were upregulated during the recovery process.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Kinga Adamenko, Joanna Kawa-Rygielska
Summary: The aim of this study was to investigate the effects of the hopping technique on the quality of non-alcoholic beer (NAB). Through testing the physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination, it was found that the hopping technique had a significant impact on the volatile compound profile of NABs.
Article
Food Science & Technology
Sofie Bossaert, Tin Kocijan, Valerie Winne, Johanna Schlich, Beatriz Herrera-Malaver, Kevin J. Verstrepen, Filip Van Opstaele, Gert De Rouck, Sam Crauwels, Bart Lievens
Summary: This study investigated the impact of beer ethanol and bitterness on microbial community composition and beer chemistry in barrel-aged beers. The results showed that both ethanol and bitterness treatments significantly influenced the microbial community and beer chemistry.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Horticulture
Jessiane Mary Jastrombek, Mariana Mendes Faguerazzi, Hyan de Cassio Pierezan, Leo Rufato, Alessandro Jefferson Sato, Wilian da Silva Ricce, Viviani Vieira Marques, Nathalia Rodrigues Leles, Sergio Ruffo Roberto
Summary: Brazil is one of the top three beer producers globally and has witnessed the emergence of hop cultivation in recent years due to the rise in craft breweries. The main challenge lies in adapting hop cultivars to the photoperiod conditions in subtropical regions. This review provides a historical overview of hop cultivation in Brazil and characterizes the climatic elements of emerging subtropical regions to support the development of new technologies for hop cultivation.
Review
Food Science & Technology
Ksenija Rutnik, Masa Knez Hrncic, Iztok Joze Kosir
Summary: Hop essential oil is the reason behind the specific pleasant aroma in beer, and besides being used in beer production, it also has positive effects on human health and can be used as a natural pesticide without harm to humans.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Chemistry, Applied
Benjamin J. Chrisfield, Helene Hopfer, Ryan J. Elias
Summary: Hops contain various antioxidant compounds that contribute to the oxidative stability of beer. However, treating hop plants with copper-based fungicides may increase copper content, negatively impacting the antioxidant capacity of hops and beer. It is important to evaluate the effects of excess copper from fungicide treatment on the antioxidant quality of hops.
Article
Food Science & Technology
Kejda Tusha, Jakub Nespor, Lukas Jelinek, Hana Vodickova, Tomas Kincl, Pavel Dostalek
Summary: The impact of different Czech hop cultivars on the hop aroma of beer was investigated, and dry hopping was found to be effective in improving the aroma. Yeast metabolism also played a crucial role in these changes.
Review
Nutrition & Dietetics
Gustavo Ignacio Vazquez-Cervantes, Daniela Ramirez Ortega, Tonali Blanco Ayala, Veronica Perez de la Cruz, Dinora Fabiola Gonzalez Esquivel, Aleli Salazar, Benjamin Pineda
Summary: Beer, a fermented beverage, contains rich nutritional components and has the potential to serve as a functional supplement with properties such as redox, anti-inflammatory, and anticarcinogenic effects. Hop derivatives in beer brewing provide potent antioxidants and immune response modulators.
Article
Food Science & Technology
Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer, Graham T. Eyres
Summary: This study investigates the impact of yeast strains on the perception of hop-derived flavor in beer. Different yeast strains and fermentation parameters can influence the perceived hop aroma and the mechanisms responsible for these changes. The study found that certain yeast strains can enhance the hoppy flavor in beer, while others may result in sulfurous, metallic, spicy, or sour attributes. Additionally, beers fermented with different yeast strains exhibited distinct profiles of volatile organic compounds (VOCs).
Article
Spectroscopy
William G. Killian, Aseel M. Bala, Andrew T. Norfleet, Lars Peereboom, James E. Jackson, Carl T. Lira
Summary: This study presents a new approach to quantify the mid-range infrared hydroxyl stretch absorbance region using a continuous attenuation coefficient function. The results show that the technique can provide integrated areas directly correlated to hydroxyl concentrations and determine unique hydroxyl configurations. The comparison with the thermodynamic perturbation theory model demonstrates the accuracy of the method in capturing the distribution features of hydrogen-bonded hydroxyl configurations.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Multidisciplinary Sciences
Imogen Ramsey, Vlad Dinu, Rob Linforth, Gleb E. Yakubov, Stephen E. Harding, Qian Yang, Rebecca Ford, Ian Fisk
SCIENTIFIC REPORTS
(2020)
Article
Chemistry, Applied
Katherine E. Hurst, Charfedinne Ayed, Ivan N. Derbenev, Louise Hewson, Ian D. Fisk
Summary: The study found that the size, density, and flow properties of particles have significant effects on adhesion, loss, dissolution, and saltiness perception of salt crystals. Future ingredient design for the food industry can be guided by these findings.
Article
Food Science & Technology
Maheeka N. R. P. Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Summary: Data from consumer and expert TCATA panels for the same products are not interchangeable, and choice of panel type should be determined in accordance with project objectives. Effects on sensory attributes varied significantly by panel type and product, indicating findings cannot be generalized across products and further research on other products is needed. Multiple-sip evaluations revealed significant changing dynamics in the perception of several attributes over and within sips, emphasizing the importance of understanding consumer product experience beyond single-sip studies.
FOOD QUALITY AND PREFERENCE
(2021)
Review
Food Science & Technology
Caroline Giezenaar, Joanne Hort
Summary: Studies have shown that using digital immersion techniques for consumer testing can make emotional response more similar to real life, increase consumer engagement and reliability, thus improving ecological validity.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Maheeka N. R. P. Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Summary: This study aimed to investigate the effects of different drinking methods on product characteristics and discrimination. The results showed that sipping through a straw resulted in more pronounced sweetness, vanilla, astringency, and liquorice attributes, while sipping from a cup showed greater attribute discriminations across products. Additionally, attribute discrimination increased across multiple sips.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Ao Chen, Saleh Moradi, Joanne Hort
Summary: China is facing severe population aging and milk products targeting older adults are popular. This study investigated the voluntary well-being messaging on the packaging of milk products for Chinese older adults. The results showed that different brands and milk sources highlighted different well-being aspects, and there were compliance issues with nutrition labeling regulations.
Article
Food Science & Technology
Julia Y. Q. Low, Nathalie Janin, Rachel M. Traill, Joanne Hort
Summary: Traditional consumer acceptance and preference testing struggles to accurately predict food choice behavior. This review explores various tools used to capture consumer emotional response to food and provides recommendations for measuring food-evoked emotions. No single method has been identified as the optimal approach, highlighting the need for further research to understand the impact of emotions on food choice.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Rebekah E. E. Orr, Caroline Giezenaar, A. Jonathan R. Godfrey, Joanne Hort
Summary: The decision to consume novel foods is influenced by emotional response. A specific emotion lexicon for meat and plant-based burger patties was developed. The lexicon contained 24 emotion categories, capturing nuanced emotions associated with food neophobia, uncertainty, and deception.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Maheeka N. R. P. Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Summary: This research examined the temporal dynamics of sensory, liking, and emotional responses to milkshakes and found associations between them. The study suggested that emotional responses are related to the evolution of sensory attributes and can provide deeper insights into consumer affective response.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Green & Sustainable Science & Technology
Caroline Giezenaar, A. Jonathan R. Godfrey, Olivia J. J. Ogilvie, Petra Coetzee, N. R. P. Maheeka Weerawarna, Meika Foster, Joanne Hort
Summary: Evidence shows that consumer perceptions and acceptance of cultivated meat (CM) vary across different countries, cultures, and consumer groups. This study analyzed survey responses from 592 residents of Aotearoa New Zealand (A-NZ) to examine CM awareness, willingness to engage with CM, and perceived CM attributes compared to conventional meat and plant-based meat alternatives (PBMA). Factors such as gender, age, meat/PBMA consumption frequency, CM awareness, and food neophobia were found to influence CM perceptions. The findings indicate that increasing awareness and familiarity with CM will be crucial in promoting engagement with CM in A-NZ.
Article
Food Science & Technology
Amanda Dupas de Matos, Robyn Maggs, Joanne Hort
Summary: The wine sector is actively working towards increasing value, sustainability, and waste reduction. This includes utilizing thinned grapes to produce verjuice, which provides an opportunity for innovation. However, there is currently a lack of understanding about consumer preferences and needs when it comes to sensory characteristics, packaging, and labeling of verjuice. This study explores consumer and producer views to bridge this gap and offers insight into potential product diversification and optimization for the wine industry.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Article
Food Science & Technology
N. R. P. Maheeka Weerawarna, Jonathan R. Godfrey, Malcolm Loudon, Meika Foster, Joanne Hort
Summary: Adapting implicit approaches to capture consumer responses in food tasting is currently a popular topic in sensory and consumer science. This study compared an implicit response time (IRT) Go/No-go approach with traditional CATA to profile consumer emotional responses. The results showed high data consistency and comparable emotion selection frequency between IRT and CATA. CATA was more effective in differentiating cow's milk products, while fewer participants provided different responses under time pressure in the IRT Go/No-go. Further investigations are needed to determine the best approach for capturing consumer product experience.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Chemistry, Applied
Imogen Ramsey, Qian Yang, Ian Fisk, Rebecca Ford
Summary: This study explored the sensory and physicochemical differences among a variety of commercial non-alcoholic lagers and their impact on overall liking. Different clusters of samples with identifiable characteristics were found, suggesting the need for a wide range of non-alcoholic lagers to satisfy all consumers' preferences. Production methods were investigated as a possible explanation for the differences, but other factors such as pre or post processing methods may also play a role.
Article
Food Science & Technology
Joanna Yorke, David Cook, Rebecca Ford
Summary: Using unmalted cereal adjuncts in brewing can reduce costs and improve sustainability, but high adjunct rates may lead to significant sensory differences in beer. This study found that at 30% adjunct incorporation, the flavor profile remained similar, while at 60% incorporation, specific sensory differences were observed, along with impacts on fermentation volatile profiles. Understanding and minimizing these flavor differences will aid in cost-efficient and sustainable brewing solutions.
Review
Food Science & Technology
Christina Dietz, David Cook, Margaux Huismann, Colin Wilson, Rebecca Ford
JOURNAL OF THE INSTITUTE OF BREWING
(2020)