Front Cover: Headspace‐solid phase microextraction and GC‐MS followed by multivariate data analysis to study the effect of hop processing type and dry hopping time on the aromatic profile of top‐fermented beers

Abstract

DOI: http://doi.org/10.1002/sscp.201900012 The cover picture shows two commercial forms of hops (Humulus lupulus): whole cone flowers and pellets, which were used to produce different beers with a dry hopping technique, varying hop forms, dry hopping time and hop varieties. HS‐SPME and GC‐MS analysis were used to determine the volatile profile of the samples. At the top right corner one can see examples of compounds found in the samples, identified by analyzing the chromatogram at the top left corner. Differentiation among the samples was attributed with PCA, an example of a score plot is shown below the chromatogram.