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Changes in the hop-derived volatile profile upon lab scale boiling.

Tatiana Praet1, Filip Van Opstaele1, Bart Steenackers2

  • 1KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M(2)S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium.

Food Research International (Ottawa, Ont.)
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Summary

Boiling hops transforms their volatile compounds, creating new aroma molecules that enhance the

Keywords:
BeerHS–SPME–GC–MSHop essential oilHoppy aromaKettle boilOxygenated terpenoids

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Area of Science:

  • Brewing Science
  • Food Chemistry
  • Sensory Analysis

Background:

  • Hop-derived compounds are crucial for beer flavor and aroma.
  • Kettle boiling is a key process influencing hop chemistry and beer sensory profiles.
  • Understanding hop oil transformations during boiling is vital for lager production.

Purpose of the Study:

  • To investigate the chemical changes in hop essential oil during kettle boiling.
  • To identify volatile compounds responsible for the 'hoppy' aroma in lager beers.
  • To correlate analytical findings with sensory evaluations of hopped beers.

Main Methods:

  • High-throughput solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) for volatile profiling.
  • Principal component analysis (PCA) and cluster analysis (CA) for data discrimination.
  • Sensory evaluation of lager beers spiked with boiled hop oil.

Main Results:

  • Boiling significantly altered the hop oil volatile profile, with quantitative and qualitative changes observed.
  • Increased concentrations of oxygenated humulene and caryophyllene derivatives were detected post-boiling.
  • Boiled hop oil additions resulted in 'hoppy/spicy' sensory descriptors for lager beers.
  • Higher initial hop oil concentrations led to more pronounced analytical differences after boiling.

Conclusions:

  • Boiling generates novel compounds from hop terpenes, contributing to the 'hoppy' aroma in lager.
  • The identified compounds are potential key contributors to desirable beer flavor and aroma.
  • Boiled hop oil constituents are promising candidates for enhancing 'hoppy' characteristics in brewing.