| Title: | Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach |
| Author(s): | Brendel S; Hofmann T; Granvogl M; |
| Address: | "Lehrstuhl fur Lebensmittelchemie und Molekulare Sensorik , Technische Universitat Munchen, Wissenschaftszentrum Weihenstephan fur Ernahrung, Landnutzung und Umwelt , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany. Institut fur Lebensmittelchemie, Fg. Lebensmittelchemie und Analytische Chemie (170a) , Universitat Hohenheim, Fakultat Naturwissenschaften , Garbenstrasse 28 , D-70599 Stuttgart , Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer. To clarify the potential of different hop varieties for aroma modulation of beer via dry hopping, key aroma compounds of three different hop varieties were characterized using the sensomics approach. Aroma extract dilution analysis revealed 41 aroma-active compounds, of which 39 were identified via gas chromatography-olfactometry and gas chromatography-mass spectrometry. The highest flavor dilution factor was determined for myrcene with a geranium-like odor. Fourteen substances were quantitated by stable isotope dilution analysis and further two odorants via the internal standard method; all of them revealed odor activity values (OAVs; ratio of concentration to odor threshold) >/=1. Linalool, 3-methylbutanoic acid, myrcene, and dimethyl trisulfide showed the highest OAVs (>1000) in all analyzed hop varieties. For validation of the analytical data, reconstitution models were prepared by adding all quantitated aroma compounds with OAVs >/= 1 in their naturally occurring concentrations to cellulose as matrix. All three recombinates showed a very high similarity to the aroma profile of the respective hop sample, confirming the correct identification and quantitation of all key aroma compounds" |
| Keywords: | Beer/analysis Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Humulus/*chemistry Odorants/analysis Olfactometry Taste Volatile Organic Compounds/*chemistry aroma extract dilution analysis aroma recombination hops molecular sensory; |
| Notes: | "MedlineBrendel, Sabrina Hofmann, Thomas Granvogl, Michael eng 2019/09/14 J Agric Food Chem. 2019 Oct 30; 67(43):12044-12053. doi: 10.1021/acs.jafc.9b05174. Epub 2019 Oct 16" |
