Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin

Gros, Jacques; Cibaka, Marie-Lucie Kankolongo; Collin, Sonia

doi:10.1016/j.cervis.2013.09.041

Cited by 3 publications

(2 citation statements)

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“…These varieties notably include Amarillo, Citra, Centennial, Chinook, Cluster, El Dorado, Horizon, Mosaic, Simcoe, Sorachi Ace, and Tomahawk from U.S.A.; Dr Rudi, Green Bullet, Nelson Sauvin, and Rakau from New Zealand; Hallertau Blanc and Polaris from Germany; Boadicea, First Gold, and Wye Challenger from the United Kingdom; and Southern Promise from South Africa. 2 As major constituents of hop oils, terpenoids have been extensively used to discriminate different varieties. 3−7 In a recent study comparing hop oils from the dual-purpose Tomahawk and Nelson Sauvin varieties on the one hand and traditional aromatic varieties on the other, bergamotene and β-farnesene were confirmed to be discriminating compounds for aromatic low bitter hops (undetected and <1.1 mg/kg in Tomahawk and Nelson Sauvin, respectively, versus >10 mg/kg for bergamotene and >150 mg/kg for β-farnesene in aromatic low-bitter hops).…”

Section: ■ Introductionmentioning

confidence: 99%

Quantitation of Selected Terpenoids and Mercaptans in the Dual-Purpose Hop Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace

Cibaka

Gros

Nizet

et al. 2015

J. Agric. Food Chem.

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Free terpenoids and both free and bound polyfunctional thiols were investigated in five selected dual-purpose hop cultivars. Surprisingly, the dual-purpose Sorachi Ace variety was found to contain higher amounts of farnesene (2101 mg/kg) than aromatic hops such as Saaz but only traces of 3-methylbutylisobutyrate, a compound that usually distinguishes all bitter varieties. All five cultivars investigated here showed an exceptional citrus-like potential explained by either monoterpenic alcohols or polyfunctional thiols. Among the monoterpenic alcohols, β-citronellol at concentrations above 7 mg/kg distinguished Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace from Nelson Sauvin and Tomahawk, two previously investigated dual-purpose hops, while linalool (312 mg/kg) and geraniol (211 mg/kg) remained good discriminating compounds for Nelson Sauvin and Tomahawk, respectively. Regarding polyfunctional thiols, higher amounts of 3-sulfanylhexyl acetate (27 μg/kg) characterized the Citra variety. Free 4-sulfanyl-4-methylpentan-2-one proved discriminant for Sorachi Ace, while the bound form is predominant in Nelson Sauvin. On the other hand, an S-conjugate of 3-sulfanylhexan-1-ol was found in Sorachi Ace at levels not far from those previously reported for Cascade, although the free form was undetected here. Both free and bound grapefruit-like 3-sulfanyl-4-methylpentan-1-ol (never evidenced before the present work) emerged as discriminating compounds for the Hallertau Blanc variety. The apotryptophanase assay also allowed us to evidence for the first time an S-conjugate of 2-sulfanylethan-1-ol.

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Section: ■ Introductionmentioning

confidence: 99%

Quantitation of Selected Terpenoids and Mercaptans in the Dual-Purpose Hop Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace

Cibaka

Gros

Nizet

et al. 2015

J. Agric. Food Chem.

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“…Cette synthèse bibliographique poursuit la description comparative du cône de houblon et de la baie de raisin. Une première étude axée sur le mode de culture du houblon et de la vigne et leur anatomie, ainsi que sur les tendances actuelles en matière de sélection est parue en 2013 (Gros et al, 2013a). Les constituants chimiques majeurs de ces deux matrices ont été décrits par Gros et al (2013b) et de nombreux dérivés terpéniques et autres arômes oxygénés communs au houblon et à la vigne ont fait l'objet d'études menées par Kankolongo et al (2014).…”

Section: Introductionunclassified

Revue sur les analogies et les différences relevées entre un cône de houblon et une baie de raisin : arômes soufrés et azotés

Cibaka

Gros²,

Collin

2017

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Cet article est distribué suivant les termes et les conditions de la licence CC-BY (http://creativecommons.org/licenses/by/4.0/ deed.fr) Introduction. Plusieurs similitudes peuvent être relevées entre le cône de houblon et la baie de raisin. Nous nous focaliserons dans cet article sur leurs arômes soufrés et azotés. Littérature. Bien qu'initialement développées sur la vigne, les recherches sur les thiols polyfonctionnels ont abouti à l'identification d'un grand nombre d'analogues odorants dans le houblon. Parmi ceux-ci, le 3-sulfanylhexan-1-ol (3SHol) caractérisé par des arômes de pamplemousse ou de fruit de la passion est retrouvé à la fois dans le cône de houblon (72-117 µg . kg -1 ) et dans le moût de raisin (66-121 ng . l -1 ). Des concentrations souvent au-dessus du seuil de perception sont atteintes dans la bière (jusque 200 ng . l -1 ) ou dans le vin (jusque 6 000 ng . l -1 ), suite à la dégradation de précurseurs cystéinés et glutathionés durant la fermentation. Le cône de houblon renferme également de nombreux thiophènes et épisulfures d'origine terpénique, ainsi que des sulfures, polysulfures et thioesters aux arômes d'oignon, de verdure ou de fromage. Par contre, la présence de méthoxypyrazines n'est relevée à ce jour que dans le raisin. Conclusions. Plusieurs analogies sont relevées entre les thiols polyfonctionnels du cône de houblon et de la baie de raisin. Les thiophènes, épisulfures, sulfures, polysulfures et thioesters sont principalement retrouvés dans le cône de houblon, alors que les méthoxypyrazines ne sont observées que dans le raisin. Mots-clés. Raisin, vigne, cône, houblon, bière, vin, thiols, pyrazine, flaveur, fermentation alcoolique. Similarities and differences between hop cones and grape berries: sulfur and nitrogen aromas. A review Introduction.Similarities can be found between the flavors of hop cones and grapes. The present paper will focus on their sulfur and nitrogen odorants. Literature. Although initially investigated in vines, recent research has led to the identification of a larger number of polyfunctional thiols in hop cones. These have included the pleasant-smelling grapefruit-or passion fruit-like 3-sulfanylhexan-1-ol. Surprisingly, to date, the occurrence of sulfides, polysulfides and thioesters (onion, vegetable or cheese-like flavors), as well as various thiophenes and terpenic episulfides has been described extensively only in the hop literature, while methoxypyrazines have been described only in vine cultivars. Conclusions. Among the sulfur and nitrogen odorants, many similarities have been observed between hop and grape polyfunctional thiols. Thiophenes, episulfides, sulfides, polysulfides and thioesters are mainly found in hop cones, while methoxypyrazines have been described only in grape.

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First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.)

Chenot

Robiette

Collin

2019

J. Agric. Food Chem.

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After evidence of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (Cys-26) and 3-sulfanylhexan-1ol (Cys-23) in hop, S-glutathione precursors (G-23 and G-26) were recently discovered in different dual-purpose hop varieties. Because free 3-sulfanylpentan-1-ol (21) has also been detected in hop, the present work aimed to identify its potential precursors. The compounds S-3-(1-hydroxylpentyl)cysteine (Cys-21) and S-3-(1-hydroxylpentyl)glutathione (G-21) were first synthesized and characterized by nuclear magnetic resonance and high-resolution mass spectrometry. High-performance liquid chromatography−positive electrospray ionization−tandem mass spectrometry evidenced both for the first time in hop. Both S conjugates were further quantitated in six hop samples: the well-known Saaz, Amarillo, Citra, Hallertau Blanc, Nelson Sauvin, and Polaris. Similar to G-23, G-21 appeared ubiquitous to all varieties. Of all of the samples investigated here, Citra (harvest 2017) emerged as the richest in G-21, with 18 mg/kg of dry matter. Cys-21 was found in all samples at a much lower concentration (up to 0.2 mg/kg of dry matter in Polaris, harvest 2017). Model media spiked with Cys-21 or G-21 allowed for the confirmation that brewing yeast is able to release free compound 21 from them.

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Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin

Cited by 3 publications

References 10 publications

Quantitation of Selected Terpenoids and Mercaptans in the Dual-Purpose Hop Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace

Quantitation of Selected Terpenoids and Mercaptans in the Dual-Purpose Hop Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace

Revue sur les analogies et les différences relevées entre un cône de houblon et une baie de raisin : arômes soufrés et azotés

First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.)

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