{
  "abstract": "Brewing processesA bitter variety of hop pellets (11.5% alpha-acid hop pellets from the 2005 crop) was used in this study.Beers were brewed independently using hop pellets that had either been aged by storing at 40 °C for 30 days or had been cold-stored at 4 °C.During the brewing process, 20 L wort was hopped with 16 g hop pellets either after the wort cooling process or at the beginning of the boiling process.Static fermentations were carried out in 5 L stainless-steel tall tubes, modified from 2 L European Brewery Convention (EBC) tall tubes, which were equipped with precise pressure and temperature control mechanisms.The yeast used for the fermentation was cultured in unhopped wort for 3 days, in order to wash out the hop-derived components.The yeasts were recovered by centrifugation, and were pitched at a rate of 20 million cells per milliliter.A 4.5-L sample of each type of wort (11.5 °P) was fermented at 12.0 °C for 8 days, and any yeast that had settled at the bottom of the tank was removed.After a maturation step carried out at 12.0 °C for 4 days, the beers were cooled to 0 °C for 5 days, and then centrifuged in order to obtain the finished beers.",
  "abstract_shown": true,
  "affiliations": [
    "Brewing Research and Development Laboratory",
    "Asahi Breweries Ltd."
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 1,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Toru KISHIMOTO",
      "orcid": "0000-0003-4556-0709"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/16tq1xsb7japs.bib",
  "cited_by": 0,
  "doi": "10.26434/chemrxiv.15009191/v1",
  "fulltext_url": null,
  "id": "16tq1xsb7japs",
  "issns": [],
  "landing_url": "https://chemrxiv.org/doi/full/10.26434/chemrxiv.15009191/v1",
  "language": null,
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "3004|Hops Chemistry and Applications"
    ]
  ],
  "openalex": "W7213951743",
  "pdf_url": "https://chemrxiv.org/doi/pdf/10.26434/chemrxiv.15009191/v1",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-21",
  "publisher": "American Chemical Society (ACS)",
  "ris": "https://research.draconitic.com/paper/16tq1xsb7japs.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:21Z",
      "native_id": "10.26434/chemrxiv.15009191",
      "source": "chemrxiv",
      "url": "https://chemrxiv.org/doi/full/10.26434/chemrxiv.15009191/v1"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:3004|Hops Chemistry and Applications",
      "subfield": "pharmacology-toxicology"
    }
  ],
  "title": "Aged Hops Increase 3-Methyl-2-butene-1-thiol (MBT), β-Ionone, and Branched-Chain Esters in Beer",
  "title_text": "Aged Hops Increase 3-Methyl-2-butene-1-thiol (MBT), β-Ionone, and Branched-Chain Esters in Beer",
  "type": "preprint",
  "updated_at": "2026-10-30T12:17:21Z",
  "url": "https://research.draconitic.com/paper/16tq1xsb7japs",
  "venue": "ChemRxiv",
  "versions": []
}