| Title: | "Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops" |
| Author(s): | McCabe AK; Keyes JK; Hemetsberger H; Kurr CV; Albright B; Ward MG; McKinley ML; Breezley SJ; Cole CA; |
| Address: | "Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA. Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA" |
| DOI: | 10.3390/molecules28155802 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous. This is partly because hop oils are unique for each hop variety, and they may be biotransformed by yeast enzymes during fermentation. Even slight molecular structure modifications can dramatically affect the organoleptic properties of beer. Through combined chemical and sensory analysis of dry-hopped beers prepared with different hop varieties (Azacca, Idaho-7, and Sultana), this work aimed to profile the aromas and the overall biotransformation processes taking place during fermentation. A total of 51 volatile organic compounds (VOCs) were semi-quantified and monitored: 19 esters, 13 sesquiterpenes, 7 ketones, 7 alcohols, 4 monoterpenes, and 1 volatile acid. There were significant similarities in the measured analytes and perceived aromas of these beers, but one hop variety (Sultana) delivered an increased quantity of unique aromas and an increased concentration of volatiles in the headspace for the same quantity of hop pellets added. This work provides practical information to brewers who utilize hops in beer production" |
| Keywords: | *Beer/analysis Odorants/analysis *Humulus/chemistry Idaho Saccharomyces cerevisiae aroma biotransformation gas chromatography hops solid phase microextraction; |
| Notes: | "MedlineMcCabe, Anna K Keyes, Jasmine K Hemetsberger, Heidi Kurr, Chris V Albright, Bryan Ward, Michael G McKinley, Megan L Breezley, Steven J Cole, Callie A eng 2022-2023 Project Grant/American Society of Brewing Chemists/ Switzerland 2023/08/12 Molecules. 2023 Aug 1; 28(15):5802. doi: 10.3390/molecules28155802" |
