Varietal Discrimination of Hop Pellets by Essential Oil Analysis I. Comparison of Fresh Samples

Perpète, Philippe; Mélotte, Laurent; Dupire, Stéphane; Collin, Sonia

doi:10.1094/asbcj-56-0104

Cited by 22 publications

(33 citation statements)

References 9 publications

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“…Irwin 8 stated that the organoleptically important constituents have yet to be found and evaluated for flavour. Other researchers arrived at similar conclusions 4,12,22,25,30 . Table II represents a selection of previously published flavour threshold values of hop sesquiterpenoids and, in particular, hydrolysis mixtures.…”

mentioning

confidence: 53%

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

Goiris

Ridder

Rouck

et al. 2002

Journal of the Institute of Brewing

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Hop‐derived sesquiterpenoid‐type oxidation products have been associated with a spicy or herbal hoppy beer character. However, the flavour threshold values of hitherto identified oxygenated sesquiterpenes are generally much higher than their estimated levels in beer. By applying two‐step supercritical fluid extraction of hop pellets using carbon dioxide, followed by chromatographic purification of the enriched sesquiterpenoid fraction, highly specific varietal hop oil essences containing all main oxygenated sesquiterpenes were obtained. Post‐fermentation addition (at ppb levels) of these purified sesquiterpenoid essences from various European aroma hops led to distinctive spicy or herbal flavour notes, reminiscent of typical ‘noble’ hop aroma. It is concluded that a spicy hop flavour impression in beer depends significantly on minor constituents of the natural sesquiterpenoid hop oil fraction.

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mentioning

confidence: 53%

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

Goiris

Ridder

Rouck

et al. 2002

Journal of the Institute of Brewing

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“…In 1990, Kenny (104) published a key for the varietal characterization of hops based on six ratios calculated from the amounts of 10 essential oil components. Other varietal identification models, based on the hop oil analysis and composition, were proposed by Kralj et al (105), Kovačevič and Kač (106,107) and Perpète et al (108). From their collected data they were also able to propose hop cultivar markers.…”

Section: Hop Essential Oilsmentioning

confidence: 99%

“…, Kovačevič and Kač and Perpète et al . . From their collected data they were also able to propose hop cultivar markers.…”

Section: Hop Essential Oilsmentioning

confidence: 99%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α-and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the ε-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing.

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“…The contents of secondary hop metabolites (bitter acids, essential oils, and polyphenols) may provide information on the characteristic composition of each cultivar. For example, the Czech hop variety Saaz is unique by its very high content of β-farnesen (Perpéte et al 1998), while Magnum variety contains a high amount of p-coumaric acid (Goiris et al 2005). Kenny described a unique content of cohumulone for Nugget variety (Kenny 1990).…”

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confidence: 99%

Comparison of Czech hop cultivars based on their contenst of secondary metabolites

Jelínek¹,

Sneberger²,

Karabín³

et al. 2010

Czech J. Food Sci.

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Jelínek L., Šneberger M., Karabín M., Dostálek P. (2010) Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, Rubín, Sládek, and Saaz) were compared for their composition depending on their varietal differentiation. These cultivars were analysed for the contents of α-and β-bitter acids analogues, essential oils, and polyphenols. Hop essential oil constituents significantly contribute to the individual hop varieties. The dichotomous key for the authentication of Czech hop varieties was established based on some characteristic varietal markers.

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Varietal Discrimination of Hop Pellets by Essential Oil Analysis I. Comparison of Fresh Samples

Cited by 22 publications

References 9 publications

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

Humulus lupulus- a story that begs to be told. A review

Comparison of Czech hop cultivars based on their contenst of secondary metabolites

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