The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer
ABSTRACT 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 su...
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| Veröffentlicht in: | Journal of the Institute of Brewing 2002, Vol.108 (1), p.86-93 |
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| container_issue | 1 |
| container_start_page | 86 |
| container_title | Journal of the Institute of Brewing |
| container_volume | 108 |
| creator | Goiris, Koen Ridder, Marjan Rouck, Gert Boeykens, Annick Opstaele, Filip Aerts, Guido Cooman, Luc Keukeleire, Denis |
| description | ABSTRACT
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. |
| doi_str_mv | 10.1002/j.2050-0416.2002.tb00129.x |
| format | Article |
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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.</description><identifier>ISSN: 0046-9750</identifier><identifier>EISSN: 2050-0416</identifier><identifier>DOI: 10.1002/j.2050-0416.2002.tb00129.x</identifier><identifier>CODEN: JINBAL</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Beer ; Beers ; Biological and medical sciences ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; hop aroma ; hops ; oxygenated sesquiterpenoids ; spicy flavour ; supercritical fluid extraction</subject><ispartof>Journal of the Institute of Brewing, 2002, Vol.108 (1), p.86-93</ispartof><rights>2002 The Institute of Brewing & Distilling</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fj.2050-0416.2002.tb00129.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fj.2050-0416.2002.tb00129.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13642855$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Goiris, Koen</creatorcontrib><creatorcontrib>Ridder, Marjan</creatorcontrib><creatorcontrib>Rouck, Gert</creatorcontrib><creatorcontrib>Boeykens, Annick</creatorcontrib><creatorcontrib>Opstaele, Filip</creatorcontrib><creatorcontrib>Aerts, Guido</creatorcontrib><creatorcontrib>Cooman, Luc</creatorcontrib><creatorcontrib>Keukeleire, Denis</creatorcontrib><title>The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer</title><title>Journal of the Institute of Brewing</title><description>ABSTRACT
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.</description><subject>Beer</subject><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hop aroma</subject><subject>hops</subject><subject>oxygenated sesquiterpenoids</subject><subject>spicy flavour</subject><subject>supercritical fluid extraction</subject><issn>0046-9750</issn><issn>2050-0416</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNpFkNtKw0AQhhdRsFbfYRH0LnX2lMONoMVDpVCw9dZlmkzsljSJ2RTbtzfRonOzw_7f_BcfY5cCRgJA3qxHEgwEoEXYbSBH7RJAyGS0O2KDv-iYDQB0GCSRgVN25v0awGgpzIC9L1bEZ7v9B5XYUsbn5D-3rqWmprJyGX9sMG1dVfIq589V7bkr-SsV-PPXVrztzue1S_d9yscr7HlqevyeqDlnJzkWni4O75C9PT4sxs_BdPY0Gd9Ng1qCSILYIIVCKpOjSLI4M8ogSjJLirpZQhJHuRZZFCYxaoEajRIQiVhnOlVCGTVk17-9dVN9bsm3duN8SkWBJVVbb2VXI0MVduDVAUSfYpE3WKbO27pxG2z2VqhQy9j0hbe_3JcraP-fg-2927Xt5dperu2924N3u7Mvk_tuUd82bXe-</recordid><startdate>2002</startdate><enddate>2002</enddate><creator>Goiris, Koen</creator><creator>Ridder, Marjan</creator><creator>Rouck, Gert</creator><creator>Boeykens, Annick</creator><creator>Opstaele, Filip</creator><creator>Aerts, Guido</creator><creator>Cooman, Luc</creator><creator>Keukeleire, Denis</creator><general>Blackwell Publishing Ltd</general><general>Institute of Brewing</general><scope>IQODW</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>2002</creationdate><title>The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer</title><author>Goiris, Koen ; Ridder, Marjan ; Rouck, Gert ; Boeykens, Annick ; Opstaele, Filip ; Aerts, Guido ; Cooman, Luc ; Keukeleire, Denis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p2019-85ae61235fa19d8d535aa2e5be7777b0987f41d7698a41a4a53107184d4c31353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Beer</topic><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hop aroma</topic><topic>hops</topic><topic>oxygenated sesquiterpenoids</topic><topic>spicy flavour</topic><topic>supercritical fluid extraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Goiris, Koen</creatorcontrib><creatorcontrib>Ridder, Marjan</creatorcontrib><creatorcontrib>Rouck, Gert</creatorcontrib><creatorcontrib>Boeykens, Annick</creatorcontrib><creatorcontrib>Opstaele, Filip</creatorcontrib><creatorcontrib>Aerts, Guido</creatorcontrib><creatorcontrib>Cooman, Luc</creatorcontrib><creatorcontrib>Keukeleire, Denis</creatorcontrib><collection>Pascal-Francis</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the Institute of Brewing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Goiris, Koen</au><au>Ridder, Marjan</au><au>Rouck, Gert</au><au>Boeykens, Annick</au><au>Opstaele, Filip</au><au>Aerts, Guido</au><au>Cooman, Luc</au><au>Keukeleire, Denis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer</atitle><jtitle>Journal of the Institute of Brewing</jtitle><date>2002</date><risdate>2002</risdate><volume>108</volume><issue>1</issue><spage>86</spage><epage>93</epage><pages>86-93</pages><issn>0046-9750</issn><eissn>2050-0416</eissn><coden>JINBAL</coden><abstract>ABSTRACT
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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1002/j.2050-0416.2002.tb00129.x</doi><tpages>8</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Beer Beers Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology hop aroma hops oxygenated sesquiterpenoids spicy flavour supercritical fluid extraction |
| title | The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer |
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