Bit of a nothingburger here (which is odd to say, as I'm fairly experienced and interested in beer and hop chemistry and sensory science). All they found was that the two versions of linalool have...
Bit of a nothingburger here (which is odd to say, as I'm fairly experienced and interested in beer and hop chemistry and sensory science). All they found was that the two versions of linalool have more similar thresholds than they previously thought (only different than previous estimates by a factor of 8). they also didn't say what threshold they measured (detection, recognition, etc).
they also don't really say what the typical differences in concentration of the two versions in hops is, only that one converts into the other during aging and that only one is available for commercially for analytical purposes. if you dont know what the typical starting point is for each, it's hard to say what the relative organoleptic impact of each is even if you do know their thresholds.
We may have to dig into the details. The article itself is here, but need to log in to access the full text. Per the abstract: The comparative is likely buried inside the actual text, but this...
We may have to dig into the details. The article itself is here, but need to log in to access the full text.
Per the abstract:
Results revealed orthonasal odour detection threshold concentrations of 0.82 and 8.3 μg/kg in water and 6.5 and 53 μg/kg in beer, for (R)- and (S)-linalool, respectively.
The comparative is likely buried inside the actual text, but this gives some insight into how beer brewers can estimate flavour and aroma changes.
Not really beer brewers though, as very few have the lab or taste panel sophistication to 1) measure linalool concentrations, 2) be able to tell the difference between R and S linalool (there...
this gives some insight into how beer brewers can estimate flavour and aroma changes.
Not really beer brewers though, as very few have the lab or taste panel sophistication to 1) measure linalool concentrations, 2) be able to tell the difference between R and S linalool (there probably isn't much of a difference). linalool is such a tiny fraction of beer aroma, and it's rarely at concentrations where it is distinguishable from the rest of the aromas present. note that they tested its threshold in unhopped beer, meaning very little other confounding aromas present...
also, the text you quoted says they measured the detection threshold, which is the level at which you tell something is there, and this is always lower than the recognition threshold, which is the level at which you can ID the attribute.
Bit of a nothingburger here (which is odd to say, as I'm fairly experienced and interested in beer and hop chemistry and sensory science). All they found was that the two versions of linalool have more similar thresholds than they previously thought (only different than previous estimates by a factor of 8). they also didn't say what threshold they measured (detection, recognition, etc).
they also don't really say what the typical differences in concentration of the two versions in hops is, only that one converts into the other during aging and that only one is available for commercially for analytical purposes. if you dont know what the typical starting point is for each, it's hard to say what the relative organoleptic impact of each is even if you do know their thresholds.
We may have to dig into the details. The article itself is here, but need to log in to access the full text.
Per the abstract:
The comparative is likely buried inside the actual text, but this gives some insight into how beer brewers can estimate flavour and aroma changes.
Not really beer brewers though, as very few have the lab or taste panel sophistication to 1) measure linalool concentrations, 2) be able to tell the difference between R and S linalool (there probably isn't much of a difference). linalool is such a tiny fraction of beer aroma, and it's rarely at concentrations where it is distinguishable from the rest of the aromas present. note that they tested its threshold in unhopped beer, meaning very little other confounding aromas present...
also, the text you quoted says they measured the detection threshold, which is the level at which you tell something is there, and this is always lower than the recognition threshold, which is the level at which you can ID the attribute.