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Hops are the flowers of the hop plant Humulus lupulus, a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous climbing herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden, or hop yard when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer.
Highlighted compounds are flavor-active · click to view molecular profile
Strawberry
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
eating pork with bones (chops)→ increased the risk of campylobacter infection →OR 2.02, 95% CI 1.17-3.64
“eating pork with bones (chops OR 2.02, 95% CI 1.17-3.64)”
E. coli→ contaminated →milk from Khartoum North vending shops
log10_cfu/mL: 3.54-3.90
“The highest numbers of milk samples contaminated with E. coli were obtained from Khartoum north vending shops and Khartoum milk vendors.”
What science says
flavor pairing evidence
“As hops are considered primarily as a flavour ingredient for beer, with the added benefit of having anti-microbial effects, hop research is focused on hops as a bittering agent, as an aroma contributor and as a preservative.”
“This article gives an overview of the up-to-date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability.”
“This article gives an overview of the up-to-date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability.”
“Therefore, although the chemical composition of these HoPS and HePS is different, both can be fermentable substrates by intestinal inhabitants and good candidates as prebiotic substrates.”
