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Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma

Taylan B Morcol1, Adam Negrin1, Paul D Matthews2

  • 1Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, NY 10468, USA; Program in Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, New York, NY 10016, USA.

Food Chemistry
|April 6, 2020
PubMed

Keywords:
2-phenylethyl β-d-glucopyranoside (PubChem CID: 468284)Genotype and environmentGlycosidesGreen leaf volatilesHops (Humulus lupulus L.)PhenolicsTerpenoidsTerroircitronellyl β-d-glucopyranoside (PubChem CID: 14239337)geranyl β-d-glucopyranoside (PubChem CID: 10710515)hexyl β-d-glucopyranoside (PubChem CID: 181215)linalyl β-d-glucopyranoside (PubChem CID: 45782927)raspberry ketone β-d-glucopyranoside (PubChem CID: 5320521)

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