| Title: | Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris |
| Address: | "Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor dilution (FD) factor range of 16 to 2048. On the basis of high FD factors, myrcene, (3R)-linalool, and 2- and 3-methylbutanoic acid were confirmed as important variety-independent hop odorants. (1R,4S)-Calamenene was identified for the first time as an odor-active compound in hops. Clear differences in the FD factors and their subsequent objectification by stable isotope dilution quantitation suggested that high concentrations of the esters ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, and propyl 2-methylbutanoate cause the characteristic fruity, cantaloupe-like odor note in Huell Melon hops, whereas the fruity and minty odor notes in Polaris are associated with high amounts of 3-methylbutyl acetate and 1,8-cineole" |
| Keywords: | "Flavoring Agents/*chemistry/isolation & purification Fruit/chemistry Gas Chromatography-Mass Spectrometry Humulus/*chemistry/classification Molecular Structure Odorants/*analysis Volatile Organic Compounds/*chemistry/isolation & purification 1, 8-cineole 3;" |
| Notes: | "MedlineNeiens, Silva D Steinhaus, Martin eng 2018/01/30 J Agric Food Chem. 2018 Feb 14; 66(6):1452-1460. doi: 10.1021/acs.jafc.7b05859. Epub 2018 Feb 5" |
