The Flavoring Potential of Hop Polyphenols in Beer

Abstract

The influence of hop polyphenols on the organoleptic properties of beer remains a matter of debate. Therefore, in this article, the use of different hop polyphenol fractions in combination with varying hop essences is discussed in relation to beer sensory properties (bitterness, fullness, and astringency). Hop polyphenol extracts made from spent hops, obtained after CO2 extraction of hops, were evaluated in respect to their flavoring potential. Except for the proanthocyanidins, all polyphenolic preparations were highly flavor-active, with positive effects on mouthfeel. Furthermore, the novel hop polyphenol products offer great potential for innovative flavoring when combined with hop aroma essences.