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Hop aroma in beer - changes in the flavour profile associated with different yeast strains
Between 2012 and 2013, Tobi undertook a six month research internship with us in the Department of Food Science. This internship was part of his Diploma in Food Chemistry which he completed, along with his Undergraduate studies, at the Technical University Dresden (Germany). After such a positive experience Tobi decided to return to the University of Otago in 2015 to begin his PhD research.
He has great interest in the analytical aspects of the food chemistry. His current research is focused on the influence of yeast strains on hop-derived compounds in beer.
Over the last 30 years, beers with a pronounced hoppy flavour have become more popular in New Zealand. This trend has, in part, accounted for the rapid increase in the rise of microbreweries in New Zealand, which now produce 13 % of beer sales by volume. The overall flavour of beer is due to hundreds of compounds, derived from the malt, yeast and hops, and influenced by water source and brewing protocols. Although beer flavour has been extensively researched for many decades, factors driving flavour development are still poorly understood owing to its complexity. This PhD project will provide a deeper understanding of hop aroma in beer. By identifying hop-derived aroma compounds in beer, the project is designed to analyse the influence of yeast strain and fermentation parameters on these compounds. In the last part of the project, the aim is to build a predictive model to calculate the volatile profile for selected hop-derived aroma compounds in beer.