Different beers with different hops. Relevant compounds for their aroma characteristics
Takako Inui1, Fumihiko Tsuchiya, Mariko Ishimaru
1Beer Development Department, Suntory Liquors Ltd. , Reseach Center, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan. takako_inui@suntory.co.jp
Journal of Agricultural and Food Chemistry
|May 1, 2013
Summary
This study identified 67 key hop-derived compounds that significantly influence beer aroma profiles. Understanding these compounds helps explain variations in beer flavor based on hop variety and sensory descriptors.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Hop aroma is crucial for beer quality.
- Understanding hop-derived aroma compounds is essential for brewers.
- Previous studies have not fully elucidated the link between specific compounds and sensory profiles.
Purpose of the Study:
- To identify specific hop-derived aroma compounds responsible for distinct beer sensory profiles.
- To correlate chemical compounds with sensory descriptors using a food metabolomics approach.
- To establish a method for estimating key aroma compounds in beer.
Main Methods:
- Utilized comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC/TOF-MS) for non-targeted analysis.
- Applied food metabolomics principles to analyze hop aroma compounds in beer.
- Employed Principal Component Analysis (PCA) to link chemical data with sensory evaluation.
Main Results:
- Identified 67 hop-derived compounds strongly correlated with specific sensory descriptors.
- Confirmed that the odor profiles of key compounds align with perceived sensory attributes.
- Demonstrated a significant relationship between GC×GC-TOF/MS data and organoleptic evaluation.
Conclusions:
- Specific hop-derived compounds are key determinants of beer aroma characteristics.
- The combination of advanced analytical techniques (GC×GC-TOF/MS) and sensory analysis (PCA) effectively identifies critical aroma contributors.
- This research provides valuable insights for hop selection and beer flavor development.
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