"Long-held Belief About Beer Aroma Debunked"

A new study led by the Leibniz Institute for Food Systems Biology has disproven a 20-year-old assumption about the influence of linalool, an important hop odorant, on beer aroma. The study found that the difference in odor threshold concentrations between the two molecular variants of linalool, (R)- and (S)-linalool, is only about eight to tenfold, refuting the previous assumption of an extreme difference. The research provides a better understanding of changes in beer bouquet during the brewing process and aging.