Journal of Agricultural and Food Chemistry · 2006 · 213 citations · 9 references
AgricultureEnologyFood ScienceFood AnalysisFood ChemistryMetabolomicsAroma CompoundsAroma EvaluationFlavor ChemistryFlavor EvaluationVolatile Aroma AnalysisVolatile Compound ProfilingAroma Compound IdentificationAroma QuantificationFlavor CharacterizationFlavor Compound AnalysisFlavor VolatilesOdor CompoundsSensory Evaluation Of FlavorSensory Quality Evaluation
The study examined the odorants that constitute hop aromas in beer. The authors compared strongly hopped beers (Saazer, Hersbrucker, Cascade) to unhopped beer using gas chromatography–olfactometry and sensory evaluation. They identified 27 hop‑derived odorants, including key odor‑active compounds such as linalool, geraniol, and several ethyl esters, and found that Cascade beer’s muscat‑like aroma and Hersbrucker beer’s spicy aroma were dominated by these components. Keywords: GC‑olfactometry, hop aroma, muscat‑like, sensory evaluation, spicy.
Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography−olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated. Keywords: GC−olfactometry; hop aroma; muscat-like; sensory evaluation; spicy
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