Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis

Steinhaus, Martin; Wilhelm, W.; Schieberle, Peter

doi:10.1007/s00217-006-0507-6

Cited by 94 publications

(122 citation statements)

References 24 publications

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“…Linalool is one of the key odourants that impart a fl oral, fruity and citrus note to the Cascade and Perle hops (33,34) used in this study. More importantly, linalool is also one of the hop-derived odourants in hopped beer, indicating that the presence of this terpenoid in beer comes at least partly from wort (35,36).…”

Section: Changes In Volatile Compositionmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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SummaryThe aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. o Brix, sugar and pH diff ered signifi cantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced signifi cantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.

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Section: Changes In Volatile Compositionmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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“…Hallertau Perle hop was used as a standard sample according to Steinhaus et al (2007). The hop volatile oil was extracted from the hop pellets by simultaneous steam distillation-extraction and then analyzed by GC-MS/O fitted with a polar or an apolar capillary column.…”

Section: Resultsmentioning

confidence: 99%

“…To date, 429 distinct hop volatiles have been reported (Nijssen, Ingen-Visscher, & Donders, 2013). The odor-active compounds contributing to the overall aroma of hops have been found by means of aroma extract dilution analysis (AEDA) (Ullrich & Grosch, 1987), an odor dilution technique for screening using gas chromatography-olfactometry (GC-O) (Steinhaus & Schieberle, 2000;Lermusieau, Bulens, & Collin, 2001;Steinhaus, Wilhelm, & Schieberle, 2007). Steinhaus and Schieberle (2000) determined 38 and 31 odor-active compounds of fresh and dried hop cones (Spalter Select), respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Lermusieau et al (2001) reported 56 odor-active components in fresh hop pellets (Challenger and Saaz). Later, Steinhaus et al (2007) characterized 38 odor-active compounds in five different hop varieties (Hallertau Perle, Hallertau Hersbrucker Spät, Slowenian Golding, Hallertau Smaragd, and US Cascade). In addition, by another dilution technique, many odor-active compounds have been identified in hops (Eyres & Dufour, 2009); however, not all odorous compounds of hops have been identified.…”

Section: Introductionmentioning

confidence: 99%

“…Other than brief descriptions (Steinhaus & Schieberle, 2000;Lermusieau et al, 2001;Steinhaus et al, 2007), there are no detailed reports regarding the aroma components responsible for the sweat-like odor in hops, most of which may contribute to the overall aroma. Based on our previous study (Miyazato, Hashimoto, & Hayashi, 2013), we predict that the sweat-like odor perceived in hop volatile oil might be associated with volatile carboxylic acids.…”

Section: Introductionmentioning

confidence: 99%

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Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil

Miyazato¹

2013

JFR

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The aroma of hop volatile oil contains a sweat-like odor. We studied the odorous volatile compounds responsible for the sweat-like odor in the volatile oil extracted from Hallertau Perle hop (Humulus lupulus L.) pellets. The combined use of gas chromatography-mass spectrometry/olfactometry (GC-MS/O), aroma extract dilution analysis (AEDA) by GC-MS/O (an odor dilution technique), and heart-cut multidimensional GC-MS (heart-cut MDGC-MS) equipped with the polar (1D) and apolar (2D) capillary columns revealed seven sweat-like odor producing compounds: methyl-branched saturated and unsaturated aliphatic acids, such as 3-methylbutanoic acid (sweaty/rancid/cheese-like), 2-methylbutanoic acid (sweaty/rancid/cheese-like), 4-methyl-3-pentenoic acid (sweaty/urine-like/malodor in laundry), and (E)-4-methyl-3-hexenoic acid (sweaty/urine-like/malodor in laundry), as well as others, such as an unknown compound (sweaty), methyl (E)-4-methyl-3-hexenoate (sweaty/malodor in laundry/fruity), and S-methyl (E)-4-methyl-3-hexenethioate (sweaty/rubber). The reference substances were synthesized stereoselectively using for the identification procedures. In this study, (E)-4-methyl-3-hexenoic acid, methyl (E)-4-methyl-3-hexenoate, and S-methyl (E)-4-methyl-3-hexenethioate were identified for the first time in hop volatile oil.

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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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Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis

Cited by 94 publications

References 24 publications

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil

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

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