Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale

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

doi:10.1094/asbcj-2016-3257-01

Cited by 8 publications

(14 citation statements)

References 21 publications

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“…However, this is most likely not due to an actual rise in the levels of these fatty acids in the TPL, but may be due to the fact that the PH TPL extract contained a high amount of volatile components that seemed to significantly reduce in the SH. Considering these levels of volatile phytochemicals were not present in the wort or beer in any significant percentages, it is likely that these volatiles were lost during the boiling of the wort, which has been documented previously in studies [37]. Generally, there was a lower percentage of palmitoleic, margaric, and α-linolenic, arachidic, eicosadienoic, docosahexaenoic acids in the SH in contrast to the PH, whereas there was a significantly higher percentage of myristic, palmitic, stearic, cis -oleic, trans -oleic, and linoleic acids in the SH in contrast to the PH.…”

Section: Resultsmentioning

confidence: 62%

“…The hops were added during the boiling process to allow the essential oils present in the hops to contribute to beer flavour and aroma [40]. However, much of the essential oils present in these bittering hops are highly volatile and some are lost during the boiling process to evaporation [37], while any that remain are dispersed in the wort, but may be filtered out during clarification of the wort. At the end of the boiling process, the SH are collected within the trub.…”

Section: Discussionmentioning

confidence: 99%

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Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

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Section: Resultsmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 99%

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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“…The relative proportion of the individual components of the essential oils in beer is fundamentally different from the relative proportion of these substances in hops. Marked changes occur during the wort boiling process, as has already been described in numerous publications (7,8,(16)(17)(18)(19)(20)(21). In our experiments, monoand sesquiterpene hydrocarbons were the predominant components in the hops, while monoterpene alcohols and oxygenated sesquiterpenes are often found in beer.…”

Section: Chemical Analysesmentioning

confidence: 77%

“…The contribution of hop oils is especially effective in dry hopping. The typical kettle‐hop flavour of beer is mainly supplied by oxygenated sesquiterpenes . It is known that the flavour of raw hops is often not comparable with the hop flavour in the final beer product .…”

Section: Introductionmentioning

confidence: 99%

Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers

et al. 2018

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The sensory profile of beer is influenced by the hop variety and hopping technology. This study examined pilot (50 L) pale lager beers, hopped in the kettle with (or without) single dry hopping. Seven Slovenian, four Czech and one American genotypes were used to determine the impact of dry hopping on the sensory and volatile profiles of beer. Descriptive and bitterness lingering assessment sensory methods were used. The essential oil composition of the hops and beers was accessed using GC/MS so as to clarify their correlation to sensory profiles of both brewing processes. Changes in essential oils and aroma profiles of beer related to storage were evaluated. Results showed differences among the genotypes in the hop oil profiles in the kettle‐hopped beers. Based on the hop dose, dry hopping increased the monoterpene alcohol (r = 0.60) and monoterpene hydrocarbon (r = 0.74) content. Hoppy flavour correlated to the monoterpene alcohols and hydrocarbons. Hop‐derived aroma profiles of the genotypes differed. Dry‐hopped beers tended to have a more bitter aftertaste than solely kettle‐hopped beers. Both kettle and dry hopped beers of all genotypes showed good sensory acceptance (3–4.5; nine‐point scale). After storage of beer, the content of most essential oils and hoppy flavour significantly decreased. The sensory aging of the kettle and dry‐hopped beers was comparable. Copyright © 2018 The Institute of Brewing & Distilling

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“…Only a few polar terpenoid compounds, such as linalool, geraniol, and humulene epoxides, can survive this process to some extent. These are the compounds that impart the hop flavour to the final beer (Fritsch and Schieberle, 2003;Kaltner and Mitter, 2009;Praet et al, 2016). During wort boiling, thermal and oxidative transformation of essential oils takes place.…”

Section: Introductionmentioning

confidence: 99%

Saaz Special – another hop variety recommended for Czech beer

Mikyška

Štěrba

Slabý

et al. 2021

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The specification of varietal profiles of secondary metabolites of hops in beer is rather important for hop growing and beer brewing. Chemical and sensory profiles of beers hopped with the varieties of Saaz Special and the traditional Saaz semiearly red bine hops (Saaz) were compared in three-year pilot brews (200 L). Single kettle hopped beers and single kettle + dry hopped beers were prepared. The overall sensory impression of the Saaz Special beers was comparable to Saaz hops. The profile of essential oils and hop aromas/flavours in the beer was partially different, but the hop aroma did not receive a worse rating than Saaz. The Saaz Special dry hopped beers were clearly distinguished from Saaz in triangle tests, but no preference was given to either variety. Based on the achieved results, the Saaz Special variety was listed among varieties recommended for the production of the beer with the Protected Geographical Indication of Czech Beer thanks to the achieved results.

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Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale

Cited by 8 publications

References 21 publications

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers

Saaz Special – another hop variety recommended for Czech beer

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