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Characterization of Flavor Compounds from Hops (Humulus lupulus L.) Variety Polaris Contributing to the Cooling

Ayako Sanekata¹, Seishu Ohtori¹, Kiyoshi Takoi^1,2

¹Value Creation Frontier Laboratories, Sapporo Breweries Ltd, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan.

Journal of Agricultural and Food Chemistry

|December 4, 2025

Abstract:

A variety of hops (Humulus lupulus L.), also known as Polaris, imparts a unique minty flavor to beer. This study focused on the minty cooling sensations (initial and after tastes) in Polaris beer. Using selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry analysis, 1,8-cineole, 2-acetylpyrrole, and methyl trans-geranate were identified as candidate compounds. Their effect on beer flavor, including the cooling sensation, was assessed using sensory techniques. The sensory tests indicated that the combined effect of all three compounds could contribute to the cooling sensation in Polaris beer, and that methyl trans-geranate was found to be more effective in inducing the aftertaste than the initial taste. In conclusion, a new mechanism involving these three flavor compounds is proposed for the development of a cooling sensation. The characteristics of 1,8-cineole, 2-acetylpyrrole, and methyl trans-geranate in different hop varieties are also discussed.

Keywords:

1,8-cineole 2-acetylpyrrole beer cooling sensation hops methyl trans-geranate

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