Abstract It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been studied extensively, while dry-hopped beer has received limited attention. This study evaluated the impact of dissolved oxygen on the sensory and hop volatile profiles of dry-hopped beer during storage. Commercially-brewed dry-hopped beer was dosed with oxygen in a controlled fashion to create beers with a range of dissolved oxygen concentrations from approximately 40 to 250 μg/L 40 to 250 µg/L and then stored under chilled (3 °C) or accelerated (30 °C) storage conditions. Projective Mapping (Napping®) generated unique Euclidian configurations for each panelist, and ultra-flash profiling enriched the configurations with sensory descriptors. Sensory results identified storage temperature, used as a proxy for aging duration, as having the greatest effect on aroma during storage. Dissolved oxygen concentration was observed to have a lesser, but significant, impact at both high and low storage temperatures after only two weeks of aging. Higher temperature and dissolved oxygen concentrations resulted in decreased tropical, citrus, and hoppy characteristics and the expression of malty, dried fruit, and cardboard aromas. Hop derived monoterpenes were not significantly affected by treatment temperature or dissolved oxygen, suggesting stale character expression from alternate sources such as lipid oxidation or Strecker aldehydes formation.

中文翻译：

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评估溶解氧和老化对啤酒中干酒花香气稳定性的影响

摘要 在啤酒行业内，人们普遍认为啤酒中的酒花香气和风味会随着啤酒在包装后的老化而发生变化。贮藏啤酒变质的问题已得到广泛研究，而干啤酒花啤酒受到的关注有限。本研究评估了溶解氧对储存期间干酒花啤酒的感官和酒花挥发性特征的影响。商业酿造的干啤酒花啤酒以受控方式加入氧气，以生产溶解氧浓度范围约为 40 至 250 μg/L 40 至 250 μg/L 的啤酒，然后在冷藏 (3 °C) 或加速 (30 °C) 储存条件。投影映射 (Napping®) 为每个小组成员生成了独特的欧几里得配置，超闪存配置文件丰富了感官描述符的配置。感官结果确定储存温度，用作老化持续时间的代表，因为在储存过程中对香气的影响最大。在仅两周的老化后，观察到溶解氧浓度在高和低储存温度下都有较小但显着的影响。较高的温度和溶解氧浓度导致热带、柑橘和啤酒花特征的降低以及麦芽、干果和纸板香气的表现。啤酒花衍生的单萜不受处理温度或溶解氧的显着影响，表明来自替代来源的陈旧特征表达，如脂质氧化或 Strecker 醛的形成。仅老化两周后，在高温和低温储存温度下均会受到影响。较高的温度和溶解氧浓度导致热带、柑橘和啤酒花特征的降低以及麦芽、干果和纸板香气的表现。啤酒花衍生的单萜不受处理温度或溶解氧的显着影响，表明来自替代来源的陈旧特征表达，如脂质氧化或 Strecker 醛的形成。仅老化两周后，在高温和低温储存温度下均会受到影响。较高的温度和溶解氧浓度导致热带、柑橘和啤酒花特征的降低以及麦芽、干果和纸板香气的表现。啤酒花衍生的单萜不受处理温度或溶解氧的显着影响，表明来自替代来源（如脂质氧化或 Strecker 醛形成）的陈旧特征表达。