Abstract
Dry-hopping enhances hop aroma in beer, but aroma retention during storage depends on contact duration, extraction efficiency, oxidation, adsorption, and matrix interaction. This study evaluates the effect of dry-hopping duration on aroma retention during beer storage. Beer samples were dry-hopped for different contact periods under controlled temperature and oxygen exposure, followed by storage under defined conditions. Hop oil compounds, linalool, geraniol, myrcene, total polyphenols, dissolved oxygen, turbidity, bitterness perception, and sensory aroma intensity were measured. The results show that short dry-hopping produced limited aroma extraction, while moderate duration improved floral, citrus, and resinous aroma retention. Extended dry-hopping increased polyphenol extraction, grassy notes, and haze risk. During storage, volatile aroma intensity declined because of oxidation and compound adsorption. Beers with moderate dry-hop contact maintained better aroma balance after storage. The study demonstrates that dry-hopping duration must be optimized to preserve desirable aroma while limiting instability.