Any ideas on what might be in the oil chemistry of hops that gives a tangerine flavor?
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tangerine flavor in hops
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Perhaps I should rephrase the question about tangerine flavor in hops.
What is the difference between lemon and tangerine flavor? Is it a chemical proportion difference or a different chemical?
I know we all percieve flavors differently, but this tangerine flavor is really dominant. I'm just curious what would make it so---tangerine.
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I am so guilty of not completing the search/research on this tangerine flavor in hops question.
Here's what I learned, but still have questions about.
The (2) entantiomers of limonene have one taste of lemon and one taste of orange. Limonene is in hops. I assume tangerine flavor is some combo(?).
Is it:genetic control in the hops that give the different enantiomers and proportionalities of limonene; some other factor in the storage of said hops affecting proportionalities of limonene enantiomers; or factors in the brewing process that give rise to the different proportion of limonene enantiomers?
All guesses and/or knowns are appreciated.
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