| Title: | Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds |
| Author(s): | Machado JC; Lehnhardt F; Martins ZE; Kollmannsberger H; Gastl M; Becker T; Ferreira I; |
| Address: | "LAQV/REQUIMTE, Departamento de Ciencias Quimicas, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia , Universidade do Porto , Rua de Jorge Viterbo Ferreira n. degrees 228 , 4050-313 Porto , Portugal. Chair of Brewing and Beverage Technology , Technische Universitat Munchen , Weihenstephaner Steig 20 , 85354 Freising , Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Mandarina Bavaria is a 'Special Flavor' hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q(2) = 0.654): total hoppy = 1.8 + [myrcene (mug/L) x 7.5 x 10(-3)] + [2-methylbutyl-2-methylpropanoate (mug/L) x 4.2 x 10(-3)] + [linalool (mug/L) x 7.2 x 10(-3)] + [alpha-humulene (mug/L) x 2.3 x 10(-3)]). Successful models were also obtained to predict citrus (Q(2) = 0.745), green fruit (Q(2) = 0.598), and sweet fruit (Q(2) = 0.626) characteristics of dry-hopped beers" |
| Keywords: | Beer/*analysis Flavoring Agents/*chemistry Humans Humulus/*chemistry Odorants/analysis Taste Volatile Organic Compounds/*chemistry Mandarina Bavaria dry-hopped beer fruity-citrus intensity volatile compounds; |
| Notes: | "MedlineMachado, Julio C Jr Lehnhardt, Florian Martins, Zita E Kollmannsberger, Hubert Gastl, Martina Becker, Thomas Ferreira, Isabel M P L V O eng 2020/01/28 J Agric Food Chem. 2020 Feb 19; 68(7):2155-2163. doi: 10.1021/acs.jafc.9b06139. Epub 2020 Feb 7" |
