Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Opstaele, Filip Van; Causmaecker, Brecht De; Aerts, Guido; Cooman, Luc De

doi:10.1021/jf304421d

Cited by 53 publications

(42 citation statements)

References 33 publications

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“…Van Opstaele et al . studied the impact of the varietal character of the fractions associated with the floral note and the spicy (or herbal) note . Independent of the variety the hop oil fractions were extracted from these fractions deliver similar flavour characters to beer: floral or spicy.…”

Section: Hop Essential Oilsmentioning

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 Essential Oilsmentioning

confidence: 99%

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

Schönberger²,

et al. 2014

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“…A well‐balanced beer is the result of the harmony between numerous volatile and nonvolatile compounds originating from the raw materials or those produced during the fermentation process (Van Opstaele and others ). Alcoholic beverages are complex mixtures of compounds belonging to a range of chemical classes, including alcohols, esters, acids, carbonyls, furanic compounds, terpenoids, C13‐norisoprenoids, and phenols (Rodrigues and others ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

Thompson-Witrick

Rouseff²,

Cadawallader

et al. 2015

Journal of Food Science

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Lambic is a beer style that undergoes spontaneous fermentation and is traditionally produced in the Payottenland region of Belgium, a valley on the Senne River west of Brussels. This region appears to have the perfect combination of airborne microorganisms required for lambic's spontaneous fermentation. Gueuze lambic is a substyle of lambic that is made by mixing young (approximately 1 year) and old (approximately 2 to 3 years) lambics with subsequent bottle conditioning. We compared 2 extraction techniques, solid-phase microextraction (SPME) and continuous liquid-liquid extraction/solvent-assisted flavor evaporation (CCLE/SAFE), for the isolation of volatile compounds in commercially produced gueuze lambic beer. Fifty-four volatile compounds were identified and could be divided into acids (14), alcohols (12), aldehydes (3), esters (20), phenols (3), and miscellaneous (2). SPME extracted a total of 40 volatile compounds, whereas CLLE/SAFE extracted 36 volatile compounds. CLLE/SAFE extracted a greater number of acids than SPME, whereas SPME was able to isolate a greater number of esters. Neither extraction technique proved to be clearly superior and both extraction methods can be utilized for the isolation of volatile compounds found in gueuze lambic beer.

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“…Compared with other components, the percentage of β-myrcene entering the wort as part of extraction is rather high. Caused by the high boiling point of the substance (167 °C), this is not desirable due to its grassy aroma but can be reduced by choosing a more preferable variety with a lower content of this hop oil component [6], [7], [14]. The relatively high content of hop oils in the wort gradually decreased during the fermentation and was found to be below the threshold values of sensory perception.…”

Section: A the Concent Of Hop Oil Components In Thementioning

confidence: 99%

“…The stage 2 and stage 3 make use of aromatic varieties, characterized by the high content of volatile substances. Aromatic varieties of hop vines are split into groups as per the level of β-farnesene -a sesquiterpene of which up to 20 % are present in the finest-aroma variety Saaz [7], [8].…”

Section: Introductionmentioning

confidence: 99%

Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

Kleinova¹,

Geršl²,

Mareček³

2015

JOAAT

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The content of volatile substances was analysed in relation to beer production technology using a gas chromatograph along with a mass spectrometric detector (GC-MS). Wort boiling increases the percentage of βmyrcene compared with other components of the essential oil of hops while reducing the level of malt volatiles except for furanmethanol. Maltol loss through evaporation exceeds the production during the Maillard reaction. The concentration of fermentation products was detected to be the highest on day 4 of fermenting. Secondary fermentation results in a noticeable decrease in the content of esters over the initial weeks of the process. The content of volatiles in the beer wort is not proportional to their production during wort boiling and fermentation. The evaporation of volatile substances can be reduced by using high-pressure wort pans. During fermentation the volatile substances are expelled by carbon dioxide; the process can be limited using closed fermentation tanks.

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Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Cited by 53 publications

References 33 publications

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

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

Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

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