| Title: | Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach |
| Author(s): | Su X; Hurley K; Xu Z; Xu Y; Rutto L; O'Keefe S; Scoggins H; Yin Y; |
| Address: | "Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA. Electronic address: xueqians@vt.edu. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA. Electronic address: ekhurley@vt.edu. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA. Electronic address: zhiyuanx@vt.edu. Agricultural Research Station, Virginia State University, 1 Hayden Dr, Petersburg, VA 23806, USA. Electronic address: yixu@vsu.edu. Department of Agriculture, Virginia State University, 1 Hayden Dr, Petersburg, VA 23806, USA. Electronic address: lrutto@vsu.edu. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA. Electronic address: okeefes@vt.edu. School of Plant & Environmental Sciences, Virginia Polytechnic Institute and State University, 490 W Campus Dr, Blacksburg, VA 24061, USA. Electronic address: hollysco@vt.edu. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA. Electronic address: yunyin2@vt.edu" |
| DOI: | 10.1016/j.foodchem.2022.132289 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 degrees C), oven-drying (52 degrees C) and freeze-drying (25 degrees C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Methyl octanoate, beta-myrcene, trans-alpha-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, respectively. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 degrees C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries" |
| Keywords: | Chemometrics Gas Chromatography-Mass Spectrometry/methods *Humulus Odorants/analysis Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Cost-effective Decane (PubChem CID: 15600) Dehydrator drying Geraniol (PubChem CID: 637566) Geran; |
| Notes: | "MedlineSu, Xueqian Hurley, Ken Xu, Zhiyuan Xu, Yixiang Rutto, Laban O'Keefe, Sean Scoggins, Holly Yin, Yun eng England 2022/02/06 Food Chem. 2022 Jul 1; 381:132289. doi: 10.1016/j.foodchem.2022.132289. Epub 2022 Jan 31" |
