| Title: | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| Author(s): | Machado JC; Lehnhardt F; Martins ZE; Faria MA; Kollmannsberger H; Gastl M; Becker T; Ferreira I; |
| Address: | "LAQV/REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Departamento de Ciencias Quimicas, Faculdade de Farmacia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal. Chair of Brewing and Beverage Technology, Technische Universitat Munchen, Weihenstephaner Steig 20, 85354 Freising, Germany" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops' sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (p < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (p < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential" |
| Keywords: | Cata aroma compounds beer certified assessors multivariate statistical analysis olfactometry quantitative descriptive analysis wild hops; |
| Notes: | "PubMed-not-MEDLINEMachado, Julio C Jr Lehnhardt, Florian Martins, Zita E Faria, Miguel A Kollmannsberger, Hubert Gastl, Martina Becker, Thomas Ferreira, Isabel M P L V O eng NORTE-01-0145-FEDER-000041/European Regional Development Fund/ PTDC/OCE-ETA/32567/2017/Fundacao para a Ciencia e a Tecnologia/ Switzerland 2021/07/03 Foods. 2021 Jun 17; 10(6):1397. doi: 10.3390/foods10061397" |
