Affiliation:
1. Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA
2. Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA
Abstract
Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous. This is partly because hop oils are unique for each hop variety, and they may be biotransformed by yeast enzymes during fermentation. Even slight molecular structure modifications can dramatically affect the organoleptic properties of beer. Through combined chemical and sensory analysis of dry-hopped beers prepared with different hop varieties (Azacca, Idaho-7, and Sultana), this work aimed to profile the aromas and the overall biotransformation processes taking place during fermentation. A total of 51 volatile organic compounds (VOCs) were semi-quantified and monitored: 19 esters, 13 sesquiterpenes, 7 ketones, 7 alcohols, 4 monoterpenes, and 1 volatile acid. There were significant similarities in the measured analytes and perceived aromas of these beers, but one hop variety (Sultana) delivered an increased quantity of unique aromas and an increased concentration of volatiles in the headspace for the same quantity of hop pellets added. This work provides practical information to brewers who utilize hops in beer production.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference39 articles.
1. Hop (Humulus lupulus L.): Traditional and Present Use, and Future Potential;Korpelainen;Econ. Bot.,2021
2. Browning, M. (2023, January 19). Cheers to a Growing Craft Beer Industry, Available online: https://www.nifa.usda.gov/about-nifa/blogs/cheers-growing-craft-beer-industry.
3. Fruits of Their Labour: Biotransformation Reactions of Yeasts during Brewery Fermentation;Svedlund;Appl. Microbiol. Biotechnol.,2022
4. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review;Rettberg;J. Am. Soc. Brew. Chem.,2018
5. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties;Kishimoto;J. Agric. Food Chem.,2006
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献