Northwest District

The document explores the aromatic compounds present in beer, detailing their characteristics, sources, and sensory perceptions. It highlights key compounds such as Geraniol and Beta-Citronellol, discussing their concentrations and the flavors they contribute, including floral and fruity notes. The significance of these compounds is underscored by their low sensory thresholds and potential synergistic effects, which can enhance beer's taste and aroma. Furthermore, the role of yeast strains in the biotransformation of these compounds during fermentation is emphasized, suggesting that specific yeast and hop selections can optimize sensory attributes in beer.