Dados do Trabalho

Título

Delineating aromatic profiles in Comet hops: Can sensory descriptors differentiate between Brazilian and United States samples?

Introdução

Hops (Humulus lupulus L.) have played a role in brewing for centuries, historically cultivated in high latitudes regions due to their short-day photoperiod. Brazil, the world's third largest beer producer, relies heavily on hop imports from countries since its location doesn’t provide the correct amount of daylight hours. Recently Brazil has been exploring methods such as LED technology to grow hops locally by manipulating light exposure. The climate, soil conditions, and farming techniques can influence the quality of hops reflected in their sensory characteristics. Therefore, the objective was to determine whether there is a sensory difference between Brazilian Comet hops and those from the USA

Material e Métodos

A detailed sensory analysis was conducted on Comet hops from Brazil and the two different regions of the United States. The study utilized the Check All That Apply (CATA) test along with Multiple Pairwise Comparisons and Correspondence Analysis.

Resultados e Discussão

The results revealed significant differences (p-value<0.02) in several sensory descriptors, including Citrus, Herbal, Resinous, Onion/garlic, Grassy, Tobacco, and Woody, indicating distinct aromas. Additionally, the analysis of aromatic profiles demonstrated that sensory attributes could effectively differentiate between Brazilian and United States samples.

Conclusão

These findings enhance our knowledge of the attributes of Comet hops and underscore the potential of sensory analysis in describing hop attributes for quality control or even defining terroir for future regional identification claims.