Chemical and sensory analysis of aging Hopkick

The study aimed to assess how the chemical and sensory profiles of Hopkick, a hop-derived aqueous extract, changed over time. The researchers brewed fresh beer with varying aged samples of Hopkick and conducted sensory analysis along with chemical analysis using PDMS stir bars and GCMS. The chemical analysis focused on individual compounds and compound classes, such as sesquiterpenes and sesquiterpene oxides. By correlating the chemical data with sensory data, they aimed to determine the key compounds and thresholds that affect the flavor and quality of Hopkick as it ages.