Flavor Activity of Sesquiterpene Oxidation Products, Formed Upon Lab-Scale Boiling of a Hop Essential Oil-Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)

The "kettle hop" aroma, a most complicated flavor characteristic of conventionally hopped lager beers, has been associated with hop essential oil-derived oxygenated sesquiterpenoids. In this study, an oxygenated sesquiterpenoid fraction, mainly consisting of sesquiterpene oxidation product...

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Veröffentlicht in:Journal of the American Society of Brewing Chemists 2016, Vol.74 (1), p.65-76
Hauptverfasser: Praet, Tatiana, Van Opstaele, Filip, Steenackers, Bart, De Vos, Dirk, Aerts, Guido, De Cooman, Luc
Format: Artikel
Sprache:eng
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Zusammenfassung:The "kettle hop" aroma, a most complicated flavor characteristic of conventionally hopped lager beers, has been associated with hop essential oil-derived oxygenated sesquiterpenoids. In this study, an oxygenated sesquiterpenoid fraction, mainly consisting of sesquiterpene oxidation products, was obtained by lab-scale boiling of a varietal sesquiterpene hydrocarbon fraction (cv. Saaz), and its volatile fingerprint was characterized analytically via headspace solid-phase microextraction GC-MS. Addition of this fraction to nonaromatized iso-α-acid-bittered beer resulted in a shift of the flavor profile in favor of woody, spicy, and hoppy notes. GC-olfactometry analysis of the sensory-relevant oxygenated sesquiterpenoid fraction revealed two zones that were clearly flavor active,the first zone containing humulene epoxide III, humulenol II, and caryophylla-4(12),8(13)-diene-5-ol, and the second zone comprising (3Z)-caryophylla-3,8(13)-diene-5-ol (α and β) and 14-hydroxy-β-caryophyllene. These compounds are candidate key impact compounds for kettle hop aroma. Although the oxygenated sesquiterpenoid fraction was created offline, the fraction shows potential relevance to brewing practice.
ISSN:0361-0470