2026/05/07 by Ronald Samia, Jeff Dailey, Stacey Williams +6 · 1 voice
Agricultural and Biological Sciences · Chemistry · Pharmacology, Toxicology and Pharmaceutics · #Edible Oils Quality and Analysis #Fermentation and Sensory Analysis #Hops Chemistry and Applications
paper · doi:10.1080/03610470.2026.2652812
openalex publication_date 2026/05/07 · openalex created_date 2026/05/08 · openalex updated_date 2026/07/21
Wildfire smoke exposure has emerged as a growing quality concern for hops, yet its impact on beer aroma remains poorly defined. This study evaluated the influence of smoke-related volatile phenols (VPs) on beer quality using sensory thresholds, descriptive analysis, chemical quantification, and brewing trials. Orthonasal detection thresholds for five key VPs (guaiacol, 4-methyl guaiacol, and o-, m-, and p-cresol) ranged from 11 to 140 µg/L, while rejection thresholds varied widely. Cresols were rejected near detection thresholds, whereas guaiacol and 4-methyl guaiacol were tolerated at higher concentrations, indicating compound-specific sensory responses. Descriptive analysis showed guaiacol and 4-methyl guaiacol contributed smoky, woody, and occasionally pleasant attributes (e.g., sweet/vanilla, spice/clove, smoked meat, and BBQ), while cresols were associated with undesirable notes such as medicinal, chemical, Band-Aid, plastic, barnyard, and urine. Brewing trials using smoke-affected and non-affected Citra® and Mosaic® hops demonstrated that smoke-affected Mosaic® produced higher VP concentrations and stronger smoke-related sensory attributes than Citra®. Although smoke exposure to these hops was not controlled, compositional differences were sufficient to drive clear sensory outcomes. Notably, perceptible smoke aroma occurred even when individual odor activity values were below unity, highlighting limitations of OAV-based predictions. Extraction-rate analysis suggested brewing variables, including hopping regime and yeast, influence VP transfer and expression. Together, these results establish a foundational framework for interpreting smoke-derived volatile phenols in hops and beer and provide actionable insight for evaluating and managing wildfire smoke impacts in brewing applications.