Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides

Morcol, Taylan; Negrin, Adam; Matthews, Paul D.; Kennelly, Edward J.

doi:10.1016/j.foodchem.2020.126644

Cited by 36 publications

(25 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The dual-purpose American hop Amarillo grown in Idaho has lower citrusy and floral notes but a more fruity, spicy, and resinous odour than Washington [52]. In the same regions, the effect of terroir was later confirmed for hexyl glucoside content, a green leaf volatile with a grassy aroma, in twenty-three hop cultivars [53]. Similarly, Cascade from the Hallertau has more polyphenols and esters, but lower terpene content than those grown in Yakima (Washington, DC, USA) [54].…”

Section: Hopsmentioning

confidence: 94%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

View full text Add to dashboard Cite

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

show abstract

Section: Hopsmentioning

confidence: 94%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Grapes and hops have been found to contain several classes of volatile molecule aglycones that include: monoterpene alcohols, monoterpene polyols, norisoprenoids, sesquiterpenoids (not reported in hops), aliphatic alcohols, and volatile phenols [ 30 , 31 , 32 , 33 ]. A large breadth of research on aroma glycosides in plant materials has largely focused on grapes.…”

Section: Glycosides Found In Grapes and Hopsmentioning

confidence: 99%

“…The extent of investigations into the glycoside composition of hop cones has focused largely on monoterpene alcohols, compounds often seen as driving factors for the aroma of several hop varieties, and norisoprenoids, such as β-damascenone [ 20 , 38 , 39 , 40 ]. However, less information into the development of these glycosides in hops is known, when compared to grapes, although it does appear that external factors such as soil, climate, and agricultural practices can influence glycoside abundances in hop plant materials [ 33 ]. It is possible that hops may undergo similar exogenous volatile uptake and glycosylation as grapes and other plants do, but future studies will be needed to investigate these ideas.…”

Section: Glycosides Found In Grapes and Hopsmentioning

confidence: 99%

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Caffrey

Ebeler

2021

Foods

View full text Add to dashboard Cite

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.

show abstract

“…There has been growing interest on the impact of the cultivation region with regard to the biochemical composition of hops ( 16, 18, 19, 27–32 ) but, to the best of our knowledge, only a few studies have looked at the relevance of the terroir on the sensory attributes of the resulting beers. For example, Forster and Gahr ( 27 ) investigated the variations in the biochemical and brewing characteristics of Cascade and Comet hops (2012 and 2013 crops) grown in the Yakima (USA) and in the Hallertau (Germany) regions.…”

Section: Introductionmentioning

confidence: 99%

Relevance of hop terroir for beer flavour

et al. 2021

View full text Add to dashboard Cite

Not only variety but also terroir may have a significant impact on the biochemical and brewing characteristics of hops and, consequently, on the resulting beer flavour profile. To date, in contrast to variety‐specific effects, comprehensive research data on the impact of terroir on hop brewing characteristics are limited. Therefore, the relevance of hop terroir was further explored with three industrially important hop varieties by examining the consequences of terroir‐driven variations in hop characteristics on the sensory attributes and qualities of beer. Eight single‐hop beers were produced with T90 hop pellets from distinct cultivation regions worldwide: (i) Amarillo hops grown in Germany, Idaho, or Washington, (ii) Cascade hops grown in Australia, Germany, or Washington, and (iii) Centennial hops grown in Belgium or Washington. Clear biochemical and sensory differences were found between single‐hop beers produced with hop pellets of the same variety cultivated in distinct geographical regions. It was confirmed that terroir‐related characteristics of hop batches affect the sensory attributes of beer and that the effects are variety dependent. These insights may allow brewers to account for the impact of hop terroir on the consistency and the quality of their beers, while it may open perspectives for subtle diversification in beer flavour profiles. Additional research should further unravel the link between terroir‐related hop characteristics and the hoppy aroma and flavour of the resulting beers. © 2021 The Institute of Brewing & Distilling

show abstract

Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides

Cited by 36 publications

References 26 publications

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Relevance of hop terroir for beer flavour

Contact Info

Product

Resources

About