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Aroma profiling of hops and beer using high-capacity sorptive extraction with GC×GC–FID/TOF MS/SCD

Introduction

Beer contains hundreds of organic ingredients, and the combination of these results in its unique aroma and flavour. Many of the aroma-active compounds come from hops, and monoterpenes (C10) and sesquiterpenes (C15) in particular provide much of the characteristic ‘bitterness’ of the finished beer.[1]

However, these compounds can span many orders of magnitude in concentration and may have very low odour thresholds, so robust and highly sensitive analysis is needed to assess the quality of the hops before brewing commences.

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