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• W3175618954 endingPage "130410" @default.
• W3175618954 startingPage "130410" @default.
• W3175618954 abstract "Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, methyl octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, respectively. Principal component analysis (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster analysis (HCA) reflected the higher contents of most aroma-active compounds in Meadowview Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality." @default.
• W3175618954 created "2021-07-05" @default.
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• W3175618954 creator A5069958768 @default.
• W3175618954 date "2021-12-01" @default.
• W3175618954 modified "2023-10-10" @default.
• W3175618954 title "Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)" @default.
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• W3175618954 doi "https://doi.org/10.1016/j.foodchem.2021.130410" @default.
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