Rose, Jasmine, Geranium, Lilac, Lavender, Lilly, Chamomile, Apple Blossom, Elderflower, Carnation, Hibiscus
Strawberry, Blueberry, Raspberry, Blackberry, Black Currant (Catty), Red Currant
Basil, Oregano, Rosemary, Thyme, Parsley, Tarragon, Dill, Fennel, Mint, Green/Black/Mate Tea, Cannabis, Bergamot, Sage, Menthol
Grapefruit, Orange, Lemon, Lime, Tangerine, Pomelo, Tangelo, Mandarin, Bergamot, Lemongrass
Cream, Butter, Yogurt, Honey, Caramel, Toffee, Coffee, Chocolate, Vanilla, Coconut, Tonka Bean, Bubblegum
Black Pepper, Chile Pepper, Curry, Juniper, Aniseed, Licorice, Nutmeg, Cinnamon, Clove, Allspice, Ginger, Fennel Seed, Coriander Seed, Cardamom
Peach, Apricot, Nectarine, Mango, Passion Fruit, Lychee, Guava, Pineapple, Melon (Watermelon, Honeydew, Cantaloupe), Banana, Cherry, Plum, Dried Fruit, Kiwi Fruit, Papaya
Pine, Oak, Cedar, Resinous, Barrel, Leather, Tobacco, Incense, Myrrh, Woodruff, Cognac, Earthy, Sandalwood
Fresh Cut Grass, Hay, Tomato Leaf, Cucumber, Green Pepper, Nettle, Seaweed
Pear, Quince, Apple, Gooseberry, White Wine Grapes
Mint, Menthol, Camphor, Sage, Eucalyptus, Lemon Balm, Tea Tree, Wintergreen
Celery, Carrot, Onion, Garlic, Cabbage, Leek, Artichoke, Radish, Celery, Asparagus
With the input of 36 individuals at 20 companies in the hop and beer industry, the American Society of Brewing Chemists Sensory Subcommittee has compiled 107 unique terms to describe the aroma of hops. The terms were categorized by the authors into 11 broader aroma categories. They presented the list at Brewing Summit 2018.
Fruity - Citrus
Grapefruit, Orange, Lemon, Lime, Tangerine, Mandarin
Fruity - Tropical
Mango, Pineapple, Papaya, Banana, Lychee, Guava, Passion Fruit, Coconut
Fruity - Berry
Raspberry, Strawberry, Blueberry, Blackberry, Concord Grape, White Grape, Gooseberry, Black Currant/Catty, Red Currant, White Wine
Fruity - Stone Fruit
Peach, Apricot, Nectarine, Cherry, Plum
Fruity - Melon
Cantaloupe, Honeydew, Cucumber, Watermelon
Fruity - Pomme
Apple, Pear
Floral
Geranium, Rose, Lavender, Jasmine, Elderflower, Potpourri
Woody
Pine, Resinous, Cedar, Tobacco, Sandalwood
Herbaceous
Black Tea, Green Tea, Mint, Rosemary, Bergamot, Dill, Thyme, Basil, Sage, Cannabis, Skunk, Menthol
Grassy
Fresh Cut Grass, Lemongrass, Green Leaves, Hay
Spicy
Black Pepper, Clove, Licorice/Anise, Ginger, Coriander, Cardamon
Sweet Aromatic
Caramel, Chocolate, Vanilla, Bubblegum
Medicinal
Plastic, Rubber, Burnt Rubber, Smoke, Petroleum, Diesel
Dairy
Cheese, Cream, Waxy
Earthy
Musty, Soil, Marsh, Moss
Vegetal
Onion, Green Onion, Garlic, Green Bell Pepper, Celery, Asparagus, Cabbage
After developing flavour language the Barth Haas group has proposed others also adopt, researchers at the company identified the need for flavor standards to represent the categories of the sensory language. They explained in a poster at The Brewing Summit, "Our goal became to develop hop flavour standards for the 12 flavour categories of the BHG language, using hop compounds that have been previously identified in hops and hoppy beers. In the initial development stages of the hop standards, we turned to literature in search of flavor active hop compounds that could elicit the flavors of our 12-point sensory language.
"More than 45 compounds were identified and purchased for initial development of the hop flavour standards. Single compounds and blends of compounds were prepared in attempt to create holistic flavour representations of each sensory category. Prototypes were critically reviewed by 25 members of the Haas sensory panel, and iterative rounds of feedback were given. Final formulations were selected that were easiest for the majority of the panel to recognize as the target flavour. The hop flavour standards were then implemented in sensory training. Simple blind recognition tests were used to validate the panelist's performance and ability. After three consecutive blind recognition tests, it was shown that panelist's ability to recognize hop flavours improved significantly."
1. caryophyllene » woody
2. citronellol » citrusy, fruity
3. farnesene » floral
4. geraniol » floral, rose, geranium
5. humulene » woody, piney
6. limonene » citrusy, orange
7. linalool » floral, orange
8. myrcene » green, resinous, piney
9. nerol » rose, citrusy
10. pinene » spicy, piney
11. 3-mercaptohexanol » guava, tropical
12. 3 mercaptoheyl acetate » muscat, passion fruit
13. 4-mercapto-4-methyl-pentan-2-one » black currant, tropical
Hops by Compound
1. Geraniol-rich Hops
Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding, Liberty
2. Linalool-rich Hops
Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Orange Sunrise, Pacifica, Willamette
3. Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit
