Citra®、Cascade、およびCentennialホップの商業的保管下でのエイジングと、感覚品質およびHSI分類間の不一致

The evolution and potential degradation of aroma quality during hop storage remain key concerns for brewers relying on year-round access to high-performing aroma varieties. This study evaluated the impact of post-pelleting/packaging aging under commercial storage on the chemical and sensory profiles of Citra®, Cascade, and Centennial hops. Across 1- to 6-year-old samples, we assessed oil composition, thiol content, hop storage index (HSI), and sensory attributes in both hops and beers brewed with fresh versus aged samples. Cascade consistently showed aging-related changes chemically and sensorially. Centennial displayed subtler chemical shifts, yet sensory analysis still revealed significant differences. In contrast, Citra proved highly resilient, with minimal changes. Thiol content, free and oxidized, was not markedly affected by aging or oxygen exposure but varied by lot and year, with hop variety being the dominant factor. These findings highlight the variety-dependent nature of hop aging and suggest that HSI may not reliably predict sensory performance.