Lafontaine, Scott; Varnum, Scott; Roland, Aurelie; Delpech, Stephane; Dagan, Laurent; Vollmer, Daniel; Kishimoto, Toru; Shellhammer, Thomas published the artcile< Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping>, Product Details of C10H18O, the main research area is hop oil ripening beer aroma thiol; 3-Mercaptohexanol (PubChem CID: 521348); 3-Mercaptohexylacetate (PubChem CID: 17774879); 4-Methyl-4-mercaptopentan-2-one (PubChem CID: 88290); Beer; Dry-hopping; Geraniol (PubChem CID: 637566); Harvest maturity; Hop quality; Humulone (PubChem CID: 442911); Humulus lupulus; Linalool (PubChem CID: 6549); Polyfunctional thiols; Sensory; β-Myrcene (PubChem CID: 31253).
The impact of ripening on the dry-hop aroma potential and chem. development of Cascade hops is not well understood. Therefore, 5-6 weekly hop samples were collected over the 2014, 2015 and 2016 harvests. Concentrations of humulones did not change as a function of harvest date, while total hop essential oil content displayed significant pos. trends. Concentrations of thiol precursors decreased over harvest while concentrations of free thiols increased. These weekly samples were used to dry-hop an unhopped base beer. Overall hop aroma intensity and citrus quality attributed to beer during dry-hopping increased as a function of harvest date. These results suggest that for brewers to maximize the efficiency of hop usage, early harvested Cascades might be better for bittering, while, later harvested Cascades might be better for dry-hopping or aroma additions because they attributed more intense citrus aromas to beer and had higher concentrations of free thiols and terpene alcs.
Food Chemistry published new progress about Beer. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Product Details of C10H18O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts