The American Society of Brewing Chemists Sensory Subcommittee compiled 107 unique terms to describe the aroma of hops.
Fruity – Citrus
Grapefruit, Orange, Lemon, Lime, Tangerine, Mandarin
Fruity – Tropical
Mango, Pineapple, Papaya, Banana, Lychee, Guava, Passion Fruit, Coconut
Fruity – Berry
Raspberry, Strawberry, Blueberry, Blackberry, Concord Grape, White Grape, Gooseberry, Black Currant/Catty, Red Currant, White Wine
Fruity – Stone Fruit
Peach, Apricot, Nectarine, Cherry, Plum
Fruity – Melon
Cantaloupe, Honeydew, Cucumber, Watermelon
Fruity – Pomme
Apple, Pear
Floral
Geranium, Rose, Lavender, Jasmine, Elderflower, Potpourri
Woody
Pine, Resinous, Cedar, Tobacco, Sandalwood
Herbaceous
Black Tea, Green Tea, Mint, Rosemary, Bergamot, Dill, Thyme, Basil, Sage, Cannabis, Skunk, Menthol
Grassy
Fresh Cut Grass, Lemongrass, Green Leaves, Hay
Spicy
Black Pepper, Clove, Licorice/Anise, Ginger, Coriander, Cardamom
Sweet Aromatic
Caramel, Chocolate, Vanilla, Bubblegum
Medicinal
Plastic, Rubber, Burnt Rubber, Smoke, Petroleum, Diesel
Dairy
Cheese, Cream, Waxy
Earthy
Musty, Soil, Marsh, Moss
Vegetal
Onion, Green Onion, Garlic, Green Bell Pepper, Celery, Asparagus, Cabbage