Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

Abstract

To impart a special hop aroma to beer, dry‐hopping is a technique that is becoming more and more popular with commercial breweries. Nevertheless, until now little was known about the factors that influence the reproducibility (and consistent product quality) of dry‐hopping with flavour varieties. One factor that could influence the sensory impressions and aroma profile compositions of dry‐hopped beers is the hop harvest date. Therefore, to determine the effects of different harvest dates of the flavour variety ‘Mandarina Bavaria’ on the aroma of top‐fermented beer, laboratory‐scale dry‐hopping trials were performed. Besides tasting sessions of brewed beers, relative quantities of selected hop‐derived, as well as beer‐originated aroma compounds, were investigated by headspace–solid‐phase microextraction–gas chromatography–mass spectrometry. Duo–trio tests between the beers hopped with pellets of different harvest dates showed no significant differences (α = 0.05) between them. In addition, these beers had similar profiles in a five‐point profile tasting scheme. On the other hand, relative concentrations of some hop‐derived aroma compounds – especially myrcene, which is known to be able to contribute to beer flavour – increased corresponding to a later harvest date, while beer originated volatiles were not different between the beers. Analytical results combined with the results of sensory evaluations led to the conclusion that the harvest date of Mandarina Bavaria was not a dominant factor in the dry‐hopping aroma of top‐fermented beers. High amounts of fermentation by‐products are likely responsible for masking effects resulting in no sensory distinctness between the samples with different hop aroma compound concentrations. Copyright © 2016 The Institute of Brewing & Distilling

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

“…In a dosage of 1.5 mL total oil/hl of Mandarina Bavaria, the average score of intensity of hop flavor reached 6.5, against 4.0 of the control (not dry hopped), evaluated in a scale from 1 (not or hardly noticeable) to 10 (very intense) . Harvest dates also influenced the analytical and sensory characteristics of top-fermented beer dry hopped with 2.5 mL total oil/hl of Mandarina Bavaria, where the intensity of the hop flavor (smell and taste) ranged from 2.5 and 3.5 (scale from low (1) to high (5) intensity) . However, more studies are needed concerning the changes that occur on volatile compounds and sensory profile during dry-hopping time.…”

“…The goal of the present work was to predict the impact of Mandarina Bavaria on fruity-citrus intensity of dry-hopped beers through the content of selected volatile compounds. A wide number of hops-derived volatile compounds have been associated with beer flavors; the selection of volatile compounds to be quantified was made taking into consideration the most frequently cited and also encompassing the main classes of volatile compounds described for Mandarina Bavaria. ,, Therefore, the evolution of 24 volatile compounds associated with hoppy flavor (ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-methylbutyl 2-methylpropanoate; 2-methylbutyl 2-methylpropanoate, myrcene, S -methyl 5-methylpentanthioate, S -methyl thiohexanoate, linalool, α-terpineol, citronellol, nerol, geraniol, methyl- Z -geranate, 2-undecanone, methyl-4 Z -decenoate, methyl- E -geranate, ethyl dihydrocinnamate, geranyl acetate, β-caryophyllene, α-humulene, ethylcinnamate, humulene oxide) on two different base beers and the changes on sensory profile were followed during 15 days of dry hopping to understand the association between key hop volatiles and the sensory characteristics of beer, independently from beer initial characteristics.…”

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

“…Each sample was rated in each selected descriptor Total oils (ml/100 g) 1.5-2.7 1.5-1.9 0.7-1.4 2.1-2.3 1-2 Table 1 Description of the hop samples; the bitter acids content and the content of total oils and myrcene (Lutz et al, 2013;Van Holle et al, 2017;Lafontaine and Shellhammer, 2018;Hoplist, 2019;Krofta et al, (Takoi et al, 2016;Mikyška et al, 2017;Van Holle et al,2017;Vollmer et al, 2018) with a corresponding number of points in the intensity scale from 1 (threshold) to 9 (intense). The evaluators were asked to list the main odour and aroma impressions out of pre-defined aroma characteristics (hop, malt, yeast, spicy, floral, citrus, grapefruit, other) and flavour characteristics (sweet, caramel, citrus, spicy, yeast, general impression) were chosen based on the characteristics of hop varieties found in available literature (Kenny and Zimmermann, 1986;Nickerson and Van Engel, 1992;Kishimoto et al, 2006;Nesvadba et al, 2012;Lutz et al, 2013;Cibaka et al, 2015;Schnaitter et al, 2016) in order to detect differences in beer taste and aroma. The evaluators were also asked to give a score ranging from 1-9 for the bitterness intensity (smoothness -pleasant, not spiky and harsh; first impression -the intensity of bitterness perceived after 10 s; after-bitterness -30 s after swallowing the beer) (Oladokun et al, 2017;Van Holle et al, 2017).…”

Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers

“…To determine the varietal contributors of this unique aroma and flavour impression to beers, there have been a number of studies of the essential oil composition of Mandarina Bavaria hop. The later the harvest, the higher the total oil content ( 7 ) . With 140 mg/kg, geraniol is quite prominent in this variety.…”