Key-role of humulinones, polyfunctional thiols and terpenols in Belgian dry-hopped beers

The addition of hop during the late stages of the brewing process brings singular characteristics to the beer. Polyphenols and oxidation products of hop humulones like humulinones and hulupones can modify their bitterness and astringency. Terpenols, polyfunctional thiols and bound adducts (glucosides, cystein- and glutathionyl-thiol adducts) can impart new flavors to such beers. However, hop characteristics alone may not entirely predict the sensorial profile of dry-hopped beers. The aim of this work was to better describe bitterness and flavors of 21 Belgian dry-hopped beers.