Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation

Praet, Tatiana; Opstaele, Filip Van; Jaskula‐Goiris, Barbara; Aerts, Guido; Cooman, Luc De

doi:10.1016/j.cervis.2011.12.005

Cited by 55 publications

(70 citation statements)

References 17 publications

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“…A detailed review of the biotransformations of hop‐derived aroma compounds by yeast upon fermentation was published in 2012 by Praet et al . . Some hop oil constituents survive unchanged through to the finished beer.…”

Section: Hop Contributions To Beermentioning

confidence: 99%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α-and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the ε-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing.

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Section: Hop Contributions To Beermentioning

confidence: 99%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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“…This substance is a low molecular-weight hydrocarbon and has a low water solubility, a relatively low boiling point (194°C) [36], and therefore a high volatility in a beer matrix [37]. Note that the ability to adsorb myrcene on the cell walls is a known fact in yeast research [6,38,39]. Interestingly, the myrcene concentration in the IST increased from Day 7 to when the final product was bottled, which could not be explained by an ongoing mass transfer from hop pellets into the beer, because the hops were removed on Day 7 as mentioned above.…”

Section: Volatile Compound Quantificationsmentioning

confidence: 99%

Scale‐up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

Schnaitter

Kell

Kollmannsberger

et al. 2016

Chemie Ingenieur Technik

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In this study beers that were dry hopped in three different batch sizes were compared. The hop-oil concentrations were measured and possible aroma-active hop volatiles were identified in the hop pellets as well as in the beers. The analytical results were correlated with the tasting results from a trained tasting panel. Mass transfer rates were not comparable between the different scales, and significant differences could be detected by the tasters. The beers dry hopped on an industrial scale are not comparable in flavor and odor to those dry hopped on a laboratory scale.

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“…With regard to hops, the majority of aroma is derived from the hop essential oil fraction while aromas generated by yeast are mostly byproducts of aerobic respiration and anaerobic fermentation. However, previous researchers have shown that interactions between hops and yeast also increase or modify the chemical profile responsible for the aroma properties of beer .…”

Section: Introductionmentioning

confidence: 99%

The effect of hopping regime, cultivar and β -glucosidase activity on monoterpene alcohol concentrations in wort and beer

2017

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Previous studies show that the complexity of hop aroma in beer can be partly attributed to the hydrolysis of glycosidically bound monoterpene alcohols extracted from hops during the brewing process to release volatile aglycones. However, fundamental studies that examine the extraction of glycosides during brewing and their subsequent hydrolysis by yeast have not been performed. Furthermore, extraction of other hop‐derived compounds into beer shows a strong dependency on the hop cultivar being used and the point at which it is added. This study focused on the extent of glycoside extraction owing to hopping regime and cultivar, and their hydrolysis by yeast β‐glucosidase activity. Glycoside concentrations of wort made with three different hopping regimes and three cultivars were measured by the difference in volatile aglycone concentrations between samples treated with purified β‐glucosidase and untreated samples. Aglycone concentrations were measured by solid‐phase microextraction gas chromatography–mass spectrometry. Additionally, β‐glucosidase activities for 80 different yeast strains and their effect on aglycone concentration in wort were determined. Results showed that yeast have a wide range of abilities to hydrolyse glycosides with a maximum hydrolysis occurring after 3 days of fermentation regardless of yeast activity. Although it was shown that yeast are capable of glycoside hydrolysis, glycoside concentrations in wort are low and make small contributions to hop aroma. These results help explain the extent to which different brewing yeasts and hopping regimes contribute to hoppy beer aroma through the hydrolysis of non‐volatile hop‐derived compounds. Copyright © 2017 The Institute of Brewing & Distilling

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Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation

Cited by 55 publications

References 17 publications

Humulus lupulus- a story that begs to be told. A review

Humulus lupulus- a story that begs to be told. A review

Scale‐up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

The effect of hopping regime, cultivar and β -glucosidase activity on monoterpene alcohol concentrations in wort and beer

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