Beer Fresh Hops and Boiled Hops

A Comparison of Volatiles, Alpha Acids, and Taste

Presenter: Cesar Torres

Presenter Status: Undergraduate student

Academic Year: 21-22

Semester: Spring

Faculty Mentor: Mark Perri

Department: Chemistry

Screenshot URL: https://drive.google.com/uc?id=1o4jLTuAzqNS-aj96Np7OkEhsVnll9YCg

Abstract:
The objective is to determine the chemical differences between fresh hops and boiled hops. Since these two types of hops make two distinct beers, I wish to find the chemical differences by comparing chemical structures and chemical compositions. Specifically, this project aims to analyze the volatile compounds in each hop and alpha acids which are released during the brewing process that add to the bitterness of the beer. Volatile compounds are compounds that contribute significantly to the chemistry and taste of the beer since they have a low molecular weight and very low boiling points . They also have a distinct smell that we can examine once we boil the hops. I am examining fresh hops and boiled hops by using GCMS and HPLC before heating the hops and after in order to gain a better understanding on the chemistry that the brewing process unfolds.