Exploring the Regional Identity of Cascade and Mosaic Hops Grown at Different Locations in Oregon and Washington was written by Fechir, Michael;Weaver, Garrett;Roy, Curtis;Shellhammer, Thomas H.. And the article was included in Journal of the American Society of Brewing Chemists.COA of Formula: C8H16O2 The following contents are mentioned in the article:
The impact of the growing environment on the aroma of agricultural products such as wine, coffee, or tea has been investigated in detail, leading to the concept of regional identity; however, there have been only limited studies examining regional variation in hops. A systematic investigation of Cascade and Mosaic hops from the 2020 harvest year grown at 39 different locations in Oregon and Washington was performed using chem./instrumental and human sensory analyses, which revealed significant between-state and within-state differences for both varieties, suggesting substantial regional and subregional identity effects. A subset of 14 hop samples was selected to produce standardized single-hop beers (IPA) in pilot scale. Sensory evaluation of the beers revealed similar regional-dependent results as observed for the hops with slightly stronger fruity, citrus, and tropical notes but weaker herbal, grassy, and woody notes in the beers compared to hops, suggesting that the regional identity effect was observable in beer. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0COA of Formula: C8H16O2).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. COA of Formula: C8H16O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics