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Paguet AS, Siah A, Lefèvre G, Vandenberghe M, Lutun D, Degardin N, Samaillie J, Mathiron D, Dermont C, Michels F, Fauconnier ML, Chollet S, Molinié R, Fontaine JX, Sahpaz S, Rivière C. Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties. Food Chem 2024; 433:137302. [PMID: 37678125 DOI: 10.1016/j.foodchem.2023.137302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023]
Abstract
In the current context of developing aromatic beers, our study aims at deciphering the chemical characterisation of cones from 39 wild hop genotypes collected in the North of France and replanted in an experimental hop farm, as well as 10 commercial and 3 heirloom varieties, using HS-SPME/GC-MS for the volatile compounds, UHPLC-UV for phenolic compound quantification, and UHPLC-IMS-HRMS for untargeted metabolomics. These analyses revealed a strong opposition between wild accessions and reference varieties, and an original chemical composition of some genotypes. 27 beers were produced with the same recipe, analysed by SBSE-GC-MS and evaluated by panellists. The unique difference relates to the hops to be assessed in order to determine their sensory profile. The different datasets were compared by OPLS-DA analysis in order to identify chemical markers which may influence the hop aromatic potential. Our results highlight the aromatic potential of some wild accessions, close to the commercial variety Cascade.
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Affiliation(s)
- Anne-Sophie Paguet
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Ali Siah
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Gabriel Lefèvre
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Mathilde Vandenberghe
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - David Lutun
- High School Biotech Douai - Campus Wagnonville, 458 Rue de la Motte Julien, 59500 Douai, France
| | - Norman Degardin
- High School Biotech Douai - Campus Wagnonville, 458 Rue de la Motte Julien, 59500 Douai, France
| | - Jennifer Samaillie
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - David Mathiron
- University of Picardie Jules Verne (UPJV), Analytical Platform, Rue Dallery - Passage du sourire d'Avril, 80039 Amiens cedex, France
| | - Charles Dermont
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Franck Michels
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Marie-Laure Fauconnier
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Sylvie Chollet
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Roland Molinié
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Jean-Xavier Fontaine
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Sevser Sahpaz
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France
| | - Céline Rivière
- Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France.
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Becker L, Boyer I, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler DC, Marks JG, Shank RC, Slaga TJ, Snyder PW, Fiume M, Heldreth B. Safety Assessment of Hops as Used in Cosmetics. Int J Toxicol 2024; 43:5S-29S. [PMID: 38126727 DOI: 10.1177/10915818231221796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of Humulus Lupulus (Hops) Extract (reported functions include antimicrobial agent and hair conditioning agent) and Humulus Lupulus (Hops) Oil (reported function is fragrance). The Panel reviewed the relevant data related to these ingredients. Because final product formulations may contain multiple botanicals, each containing the same constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers. For these ingredients, the Panel was concerned about the presence of 8-prenylnaringenin, β-myrcene, and quercetin in cosmetics, which could result in estrogenic effects, dermal irritation, and genotoxicity, respectively. Industry should use current good manufacturing practices to limit impurities and constituents of concern. The Panel concluded that Humulus Lupulus (Hops) Extract and Humulus Lupulus (Hops) Oil are safe in cosmetics in the present practices of use and concentration when formulated to be non-sensitizing.
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Affiliation(s)
- Lillian Becker
- Cosmetic Ingredient Review Former Scientific Analyst/Writer
| | - Ivan Boyer
- Cosmetic Ingredient Review Former Toxicologist
| | | | | | - Ronald A Hill
- Expert Panel for Cosmetic Ingredient Safety Former Member
| | | | | | - James G Marks
- Expert Panel for Cosmetic Ingredient Safety Former Member
| | - Ronald C Shank
- Expert Panel for Cosmetic Ingredient Safety Former Member
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3
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Klimczak K, Cioch-Skoneczny M, Duda-Chodak A. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review. Molecules 2023; 28:6648. [PMID: 37764422 PMCID: PMC10534726 DOI: 10.3390/molecules28186648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the 'craft beer revolution' trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.
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Affiliation(s)
- Krystian Klimczak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
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Lamberti L, Boffa L, Grillo G, Concari S, Cavani F, Cravotto G. Industrial Multiple-Effect Fractional Condensation under Vacuum for the Recovery of Hop Terpene Fractions in Water. Foods 2023; 12:foods12081716. [PMID: 37107511 PMCID: PMC10137393 DOI: 10.3390/foods12081716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The inflorescences of Humulus lupulus L. are the most valuable ingredient in the brewing industry. Only female cones are used as their bitterness and aroma, much associated with beer, are granted by the production of resins and essential oils, respectively. The traditional brewing process for the extraction of the organic volatiles in hops is called dry hopping. It consists of extended maceration at low temperature after the fermentation phase. New extraction technologies can improve extraction rates and product quality while saving time and money. This article proves that multiple-effect fractional condensation under a vacuum is suitable for flavouring applications and especially for performing dry hopping without contamination risks and reductions in hop amounts. This technique leads to the recovery of aqueous aromatic fractions that are very rich in hop sesquiterpenes and monoterpenes. These suspensions are extremely stable when stored at 5-8 °C and avoid degradation even after several months. This feature is crucial for the marketing of non-alcoholic beverages, where the dilution of essential oils is otherwise problematic.
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Affiliation(s)
- Lorenzo Lamberti
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
- Baladin S.S. Agricola, via Carrù 23, 12060 Piozzo, Italy
| | - Luisa Boffa
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
| | - Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
| | - Stefano Concari
- Tropical Food Machinery, via Stradivari 17, 43011 Busseto, Italy
| | - Francesca Cavani
- Tropical Food Machinery, via Stradivari 17, 43011 Busseto, Italy
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10125 Turin, Italy
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Buiatti S, Tat L, Natolino A, Passaghe P. Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.
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Molitor RW, Fischborn T, Dagan L, Shellhammer TH. Examining How the Fermentation Medium Influences Thiol Expression and Its Perceived Aroma in Commercial Brewing Yeast Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2493-2502. [PMID: 36693141 DOI: 10.1021/acs.jafc.2c06966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In Saccharomyces, the IRC7 gene encodes for a cysteine S-conjugate β-lyase enzyme which can release polyfunctional thiols from their cysteinylated precursor forms, thereby promoting thiol aroma in beer. This study examined the thiol production of 10 commercial yeast strains in two different media, a hopped yeast extract-peptone-dextrose (YPD) medium and a 100% barley malt wort to explore how differences in yeast strain and medium conditions influence the release of polyfunctional thiols. 3-Sulfanylhexan-1-ol was most affected by medium conditions, and its concentrations were highest in wort fermentations. The higher nitrogen content and pH of the YPD medium relative to the wort fermentations were notable differences, and significant correlations between these variables and the extent of free thiol production were observed. A strong association existed between polyfunctional thiol concentrations and the fermentation-derived, malt, and hop-derived compounds 2-phenylethanol, β-damascenone, and β-ionone. The sensory impressions of thiol character in beer were influenced by the presence of other aromatic compounds such as esters and terpene alcohols, and aroma attributes such as "tropical" were not the most suitable for describing beers brewed with yeasts that fully express homozygous IRC7F. Sensory attributes "sweaty", "vegetal", and "overripe fruit" were more strongly associated with these strains.
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Affiliation(s)
- Richard W Molitor
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
| | - Tobias Fischborn
- Lallemand Incorporated, Brewing, 6100 Royalmount Avenue, Montreal, Quebec H4P2R2, Canada
| | - Laurent Dagan
- Nyséos, 53 rue Claude Francois, Parc 2000, Montpellier 34080, France
| | - Thomas H Shellhammer
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
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Pannusch VB, Viebahn L, Briesen H, Minceva M. Predicting the essential oil composition in supercritical carbon dioxide extracts from hop pellets using mathematical modeling. Heliyon 2023; 9:e13030. [PMID: 36747572 PMCID: PMC9898609 DOI: 10.1016/j.heliyon.2023.e13030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Supercritical fluid extraction from hops (Humulus lupulus L.) can be used to extract essential oil for the flavoring of beer. With a special focus on the oil composition being linked to the hop aroma, the influence of pressure and temperature on the extraction kinetics of seven oil components (β-myrcene, α-humulene, β-caryophyllene, 2-methylbutyl isobutyrate, undecanone, linalool, and α-pinene) is analyzed and modeled in this article. Supercritical CO2 extraction from hop pellets was conducted at pressure-temperature combinations of 90/100/110 bar and 40/45/50 °C. The extract composition over time, analyzed by gas chromatography, was used for the parameterization of two existing mechanistic models: an internal-mass-transfer-control (IMTC), and a broken-and-intact-cells (BIC) model. The IMTC model was found to effectively describe most extraction kinetics and hence applied in this study. In contrast to previous studies, the IMTC model parameters were not only fitted to individual extraction curves from different experiments but also correlated to temperature and pressure as a further step towards model-based prediction. Using the parameterized model, the extract composition was predicted at 95 bar/48 °C, 105 bar/42 °C, and 105 bar/48 °C. Extraction yields were found to be higher at lower temperatures and higher pressures in general. The sensitivity towards pressure was observed to differ between components and to be particularly higher for β-myrcene compared with α-humulene. Changes of the essential oil composition with a variation in pressure and temperature were predicted correctly by the model with a mean relative deviation from experimental data of 11.7% (min. 1.2%, max. 36.2%).
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Affiliation(s)
| | - Lukas Viebahn
- Biothermodynamics, Technical University of Munich, Freising, Germany
| | - Heiko Briesen
- Process Systems Engineering, Technical University of Munich, Freising, Germany
| | - Mirjana Minceva
- Biothermodynamics, Technical University of Munich, Freising, Germany
- Corresponding author.
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8
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Wang X, Sun S, Xu H, Liu J, Wang Y, Song J, Ting P, Nie C, Zhang H. Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2111948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xiaochen Wang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Shaokang Sun
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hengyuan Xu
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jinshang Liu
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Wang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jialin Song
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Patrick Ting
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Cong Nie
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haojun Zhang
- School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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9
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The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biotransformation, yeast-encoded enzymes convert flavorless precursor molecules found in barley and hops into volatile thiols that impart a variety of desirable flavors and aromas in beer. Two volatile thiols of particular interest are 3-mercaptohexan-1-ol (3MH) and its acetate ester, 3-mercaptohexyl acetate (3MHA), which impart guava and passionfruit flavors, respectively. In this study, a parental Saccharomyces cerevisiae brewing strain that displayed low thiol biotransformation activity was genetically manipulated (GM) to substantially increase its thiol biotransformation potential. Construction of this GM strain involved integration of a gene encoding a highly active CSL enzyme that converts thiol precursors into the volatile thiol, 3MH. Three additional strains were subsequently developed, each of which paired CSL expression with expression of an alcohol acyltransferase (AAT) gene. It was hypothesized that expression of an AAT in conjunction with CSL would increase production of 3MHA. Fermentation performance, sensory characteristics, and 3MH/3MHA production were evaluated for these four GM strains and their non-GM parent in 1.5hL fermentations using 100% barley malt wort hopped at low levels with Cascade hops. No significant deviations in fermentation performance (time to attenuation, final gravity, alcohol content, wort fermentability) or finished beer chemistry were observed between the GM strains and the parent strain with the exception of the speed of vicinal diketones reduction post-fermentation, which was quicker for the GM strains. The GM strains produced beer that had up to 73-fold and 8-fold higher 3MH and 3MHA concentrations than the parent strain, achieving concentrations that were up to 79-fold greater than their sensory detection thresholds. The beers were described as intensely tropical and fruity, and were associated with guava, passionfruit, mango, pineapple and sweaty aromas. These experiments demonstrate the potential of genetic modification to dramatically enhance yeast biotransformation ability without creating off flavors or affecting fermentation performance.
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Assessment of the Genetic and Phytochemical Variability of Italian Wild Hop: A Route to Biodiversity Preservation. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background: Northern Italy has an enormous heritage of hop biodiversity that need to be exploited and studied. The preservation and valorization through the characterization of the existent biodiversity is a primary goal of the European Green Deal 2023–2030. The aim of this study was to acquire information on the biodiversity of Italian wild hops. Methods: Genetic characterization of sixty accessions was done resorting to Single Sequence Repeated (SSR) markers. Phytochemical characterization of wild hops was achieved using: (i) high-performance liquid chromatography with ultraviolet detection for bitter acids quantification, (ii) steam distillation for essential oils quantification and (iii) Gas Chromatography-Mass Spectrometry for the determination of the aromatic profile. Results: The eight SSR primers showed high Polymorphic Information Content (PIC), especially HlGA23. α-Acids reached values between 0 and 4.125. The essential oils analysis highlighted variability within the studied population, with some accessions characterized by important spicy fraction, and others by fruity and floral notes. Conclusions: The present study allowed the characterization of Italian wild hops and demonstrated an interesting biodiversity. Part of this biodiversity have been shown to be potentially suitable for use in brewing. Moreover, several genotypes could be used in breeding programs to obtain new more sustainable varieties.
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11
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Biotransformation of Hops-Derived Compounds in Beer – A Review. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.
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Hop (Humulus lupulus L.) Essential Oils and Xanthohumol Derived from Extraction Process Using Solvents of Different Polarity. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050368] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This study evaluates the content of essential oils (EOs) and prenylated flavonoid Xanthohumol (XN) in extracts of Slovenian hops, cultivar Aurora, obtained by using fluids of different polarity. It is a continuation of our previous work, investigating the extraction of bitter acids from hops. Extraction was conducted semi-continuously, using sub- and supercritical fluids of different polarity, i.e., carbon dioxide (CO2) and propane as non-polar and dimethyl ether (DME) as the polar solvent. The experiments explored a temperature range between 20 °C and 80 °C and pressures ranging from 50 bar to 150 bar. The content of XN in extracts was analysed using high-performance liquid chromatography and experiments demonstrated the largest concentration of XN was obtained using DME. In order to analyse the EO components in extracts, connected with a distinct odour, the steam distillation of extracts was performed and GC analysis was employed. Hop oil derived from CO2 extracts at specific conditions, had the highest relative concentration of linalool, β-caryophyllene and α-humulene, and oil derived from propane extracts had the highest content of all other five selected components (myrcene, geraniol, farnesene, α-selinene and δ-cadinene). The relative content of the investigated EO components in DME extracts was similar to that in propane extracts.
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13
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Rutnik K, Knez Hrnčič M, Jože Košir I. Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874413] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
| | - Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
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14
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Duarte LM, Amorim TL, Grazul RM, de Oliveira MAL. Differentiation of aromatic, bittering and dual-purpose commercial hops from their terpenic profiles: An approach involving batch extraction, GC-MS and multivariate analysis. Food Res Int 2020; 138:109768. [PMID: 33292948 DOI: 10.1016/j.foodres.2020.109768] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/08/2020] [Accepted: 09/29/2020] [Indexed: 01/13/2023]
Abstract
Terpenes are one of the main classes of compounds in hops (Humulus lupulus, L). They play an important role in brewing due to their central function, which is related to beer aroma. A screening of terpenes in several commercial hop varieties was carried out by gas chromatography coupled to mass spectrometry after employing a simple, straightforward and high throughput extraction method. A single batch extraction, using hexane as solvent, was employed to obtain the terpenic fraction of the hop samples. Nineteen terpenes were identified in analyzed samples with β-myrcene (2.22-45.30%), α-humulene (20.20-67.64%), and β-caryophyllene (9.97-24.62%) being the major terpenes in all samples. The studied system was multivariate modeled by principal component analysis. Based on the proposed approach, it was possible to correlate the terpenic hop profiles to their specific purpose in the brewing industry and to distinguish aromatic hops (high α-humulene content), bittering hops (high β-myrcene content), and dual-purpose hops (more complex and intermediate terpenic profile) among the samples.
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Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, 36036900 Juiz de Fora, MG, Brazil; Departamento de Química Analítica, Instituto de Química, Universidade Federal Fluminense, 24020-141 Niterói, RJ, Brazil
| | - Tatiane Lima Amorim
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, 36036900 Juiz de Fora, MG, Brazil
| | - Richard Michael Grazul
- Laboratório de Pesquisa em Química Medicinal e Produtos Naturais, Departamento de Química, Universidade Federal de Juiz de Fora, 36036900 Juiz de Fora, MG, Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, 36036900 Juiz de Fora, MG, Brazil.
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15
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da Rosa Almeida A, Maciel MVDOB, Cardoso Gasparini Gandolpho B, Machado MH, Teixeira GL, Bertoldi FC, Noronha CM, Vitali L, Block JM, Barreto PLM. Brazilian Grown Cascade Hop (Humulus lupulus L.): LC-ESI-MS-MS and GC-MS Analysis of Chemical Composition and Antioxidant Activity of Extracts and Essential Oils. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Aline da Rosa Almeida
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Matheus Vinicius de Oliveira Brisola Maciel
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
- Department of Biomedicine, Catholic University Center of Santa Catarina, Joinville, SC, Brazil
| | | | - Michelle Heck Machado
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Gerson Lopes Teixeira
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
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16
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Brendel R, Schwolow S, Rohn S, Weller P. Gas-phase volatilomic approaches for quality control of brewing hops based on simultaneous GC-MS-IMS and machine learning. Anal Bioanal Chem 2020; 412:7085-7097. [PMID: 32754792 PMCID: PMC7497504 DOI: 10.1007/s00216-020-02842-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/07/2020] [Accepted: 07/22/2020] [Indexed: 12/15/2022]
Abstract
For the first time, a prototype HS-GC-MS-IMS dual-detection system is presented for the analysis of volatile organic compounds (VOCs) in fields of quality control of brewing hop. With a soft ionization and drift time-based ion separation in IMS and a hard ionization and m/z-based separation in MS, substance identification in the case of co-elution was improved, substantially. Machine learning tools were used for a non-targeted screening of the complex VOC profiles of 65 different hop samples for similarity search by principal component analysis (PCA) followed by hierarchical cluster analysis (HCA). Partial least square regression (PLSR) was applied to investigate the observed correlation between the volatile profile and the α-acid content of hops and resulted in a standard error of prediction of only 1.04% α-acid. This promising volatilomic approach shows clearly the potential of HS-GC-MS-IMS in combination with machine learning for the enhancement of future quality assurance of hops. Graphical abstract ![]()
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Affiliation(s)
- Rebecca Brendel
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.,Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Sebastian Schwolow
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.
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17
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Humulus lupulus L. as a Natural Source of Functional Biomolecules. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155074] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.
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18
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Tan YP, Agnew-Francis KA, Hofmann J, Savchenko AI, Lafontaine SR, Boyle GM, Bernhardt PV, Fraser JA, Shellhammer TH, Williams CM. Humulene Diepoxides from the Australian Arid Zone Herb Dysphania: Assignment of Aged Hops Constituents. Chemistry 2020; 26:1653-1660. [PMID: 31961021 DOI: 10.1002/chem.201904420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/13/2019] [Indexed: 01/22/2023]
Abstract
Dysphania is an abundant genus of plants, many of which are endemic to the Australian continent, occurring primarily in arid and temperate zones. Despite their prevalence, very few investigations into the phytochemistry of native Dysphania have been undertaken. Described herein, is the isolation and elucidation of two enantiomeric diastereomers of humulene diepoxide C from D. kalpari and D. rhadinostachya, of which unassigned diastereomers of humulene diepoxide C have been previously reported as components in beer brewed from aged hops. In addition, two (+)-humulene diepoxiols (humulene diepoxiol C-I and C-II) were isolated from D. rhadinostachya. Analysis of Chinook hops oil confirmed the presence of both humulene diepoxide C-I and C-II as trace components, and in turn enabled GC-MS peak assignment to the relative stereochemistry. Anticancer assays did not reveal any significant activity for the (+)-humulene diepoxides. Antifungal assays showed good activity against a drug-resistant strain of C. auris, with MIC50 values of 8.53 and 4.91 μm obtained for (+)-humulene diepoxide C-I and C-II, respectively.
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Affiliation(s)
- Yuen Ping Tan
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Kylie A Agnew-Francis
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Julian Hofmann
- Institute of Organic Chemistry, Karlsruhe Institute for Technology, 76131, Karlsruhe, Germany
| | - Andrei I Savchenko
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Scott R Lafontaine
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331-6602, USA
| | - Glen M Boyle
- QIMR Berghofer Medical Research Institute, PO Royal Brisbane Hospital, Brisbane, 4029, Queensland, Australia
| | - Paul V Bernhardt
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - James A Fraser
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Thomas H Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331-6602, USA
| | - Craig M Williams
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
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19
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Duarte LM, Amorim TL, Adriano LHC, de Oliveira MAL. A CZE-UV Method for Saturated and Unsaturated Fatty Acids Determination in Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1678377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Tatiane Lima Amorim
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Luiz Henrique Cantarino Adriano
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
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20
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 119] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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21
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22
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Yan D, Wong YF, Shellie RA, Marriott PJ, Whittock SP, Koutoulis A. Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting. Food Chem 2018; 275:15-23. [PMID: 30724181 DOI: 10.1016/j.foodchem.2018.09.082] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 09/06/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
Abstract
This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.
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Affiliation(s)
- DanDan Yan
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Yong Foo Wong
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; Present address: School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Robert A Shellie
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Trajan Scientific and Medical, 7 Argent Place, Ringwood, VIC 3134, Australia; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia.
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Simon P Whittock
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Hop Products Australia, 446 Elizabeth St, Hobart, TAS 7000, Australia.
| | - Anthony Koutoulis
- School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia.
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23
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Vollmer DM, Lafontaine SR, Shellhammer TH. Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1487746] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Daniel M. Vollmer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Scott R. Lafontaine
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
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24
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Jeliazkova E, D Zheljazkov V, Kačániova M, Astatkie T, L Tekwani B. Sequential Elution of Essential Oil Constituents during Steam Distillation of Hops (Humulus lupulus L.) and Influence on Oil Yield and Antimicrobial Activity. J Oleo Sci 2018; 67:871-883. [PMID: 29877222 DOI: 10.5650/jos.ess17216] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The profile and bioactivity of hops (Humulus lupulus L.) essential oil, a complex natural product extracted from cones via steam distillation, depends on genetic and environmental factors, and may also depend on extraction process. We hypothesized that compound mixtures eluted sequentially and captured at different timeframes during the steam distillation process of whole hop cones would have differential chemical and bioactivity profiles. The essential oil was collected sequentially at 8 distillation time (DT) intervals: 0-2, 2-5, 5-10, 10-30, 30-60, 60-120, 120-180, and 180-240 min. The control was a 4-h non-interrupted distillation. Nonlinear regression models described the DT and essential oil compounds relationship. Fractions yielded 0.035 to 0.313% essential oil, while control yielded 1.47%. The oil eluted during the first hour was 83.2%, 9.6% during the second hour, and only 7.2% during the second half of the distillation. Essential oil (EO) fractions had different chemical profile. Monoterpenes were eluted early, while sequiterpenes were eluted late. Myrcene and linalool were the highest in 0-2 min fraction, β-caryophyllene, β-copaene, β-farnesene, and α-humulene were highest in fractions from middle of distillation, whereas α- bergamotene, γ-muurolene, β- and α-selinene, γ- and δ-cadinene, caryophyllene oxide, humulne epoxide II, τ-cadinol, and 6-pentadecen-2-one were highest in 120-180 or 180-240 min fractions. The Gram-negative Escherichia coli was strongly inhibited by essential oil fractions from 2-5 min and 10-30 min, followed by oil fraction from 0-2 min. The strongest inhibition activity against Gram-negative Yersinia enterocolitica, and Gram-positive Clostridium perfringens, Enterococcus faecalis, and Staphylococcus aureus subs. aureus was observed with the control essential oil. This is the first study to describe significant activity of hops essential oils against Trypanosoma brucei, a parasitic protozoan that causes African trypanosomiasis (sleeping sickness in humans and nagana in other animals). Hops essential oil fractions or whole oil may be used as antimicrobial agents or for the development of new drugs.
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Affiliation(s)
| | | | - Miroslava Kačániova
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture
| | | | - Babu L Tekwani
- National Center for Natural Products Research & Department of Pharmacology, School of Pharmacy, University of Mississippi
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25
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Schuster JJ, Bahr LA, Fehr L, Tippelt M, Schulmeyr J, Wuzik A, Braeuer AS. Online monitoring of the supercritical CO2 extraction of hop. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.10.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
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27
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Perpète P, Mélotte L, Dupire S, Collin S. Varietal Discrimination of Hop Pellets by Essential Oil Analysis I. Comparison of Fresh Samples. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0104] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Philippe Perpète
- Laboratoire de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium
| | | | | | - Sonia Collin
- Laboratoire de Brasserie et des Industries Alimentaires, Louvain-la-Neuve
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28
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Foster RT, Nickerson GB. Changes in Hop Oil Content and Hoppiness Potential (Sigma) during Hop Aging. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-43-0127] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Gail B. Nickerson
- Department of Agricultural Chemistry, Oregon State University, Corvallis 97331
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29
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Murakami A, Chicoye E, Goldstein H. Hop Flavor Constituents in Beer by Headspace Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-45-0019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Aki Murakami
- Miller Brewing Company, Technical Center, 3939 West Highland Boulevard, Milwaukee, WI 53201
| | - Etzer Chicoye
- Miller Brewing Company, Technical Center, 3939 West Highland Boulevard, Milwaukee, WI 53201
| | - Henry Goldstein
- Miller Brewing Company, Technical Center, 3939 West Highland Boulevard, Milwaukee, WI 53201
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30
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Drost BW, van den Berg R, Freijee FJM, van der Velde EG, Hollemans M. Flavor Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-48-0124] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- B. W. Drost
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - R. van den Berg
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - F. J. M. Freijee
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | | | - M. Hollemans
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
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31
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Van Engel EL, Nickerson GB. Use of the Hop Aroma Component Profile to Calculate Hop Rates for Standardizing Aroma Units and Bitterness Units in Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-50-0082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Gail B. Nickerson
- Department of Agricultural Chemistry, Oregon State University, Corvallis 97331-6502
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32
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Williams RS, Gracey DEF. Beyond Dimethyl Sulfide: The Significance to Flavor of Thioesters and Polysulfides in Canadian Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-40-0068] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. S. Williams
- Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3
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33
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Lam KC, Deinzer ML. Contribution of Hop Ether and Karahana Ether to Beer Flavor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.1986.11960423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Kai C. Lam
- Department of Agricultural Chemistry, Oregon State University, Corvallis 97331
| | - Max L. Deinzer
- Department of Agricultural Chemistry, Oregon State University, Corvallis 97331
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34
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Williams RS, Gracey DEF. Factors Influencing the Levels of Polysulfides in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-40-0071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. S. Williams
- Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3
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35
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Liu Z, Wang L, Liu Y. Analyzing Differences in Freshness of SA-1 Hops by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry Combined with Chemometrics. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3238-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zechang Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, Xinjiang, China
| | - Liping Wang
- State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, 214000, China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, Xinjiang, China
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Ting PL, Ryder DS. The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3638-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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37
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Moir M. Hops—A Millennium Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-58-0131] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Michael Moir
- Scottish Courage Brewing Limited, 160 Canongate, Edinburgh, UK
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38
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Schnaitter M, Kell A, Kollmannsberger H, Schüll F, Gastl M, Becker T. Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions. CHEM-ING-TECH 2016. [DOI: 10.1002/cite.201600040] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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39
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Ocvirk M, Grdadolnik J, Košir IJ. Determination of the botanical origin of hops (Humulus lupulusL.) using different analytical techniques in combination with statistical methods. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.343] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Miha Ocvirk
- Institute for Hop Research and Brewing; Cesta Žalskega Tabora 2; SI-3310 Slovenia
| | - Jože Grdadolnik
- National Institute of Chemistry; Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Iztok Jože Košir
- Institute for Hop Research and Brewing; Cesta Žalskega Tabora 2; SI-3310 Slovenia
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40
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Karabín M, Hudcová T, Jelínek L, Dostálek P. Biologically Active Compounds from Hops and Prospects for Their Use. Compr Rev Food Sci Food Saf 2016; 15:542-567. [PMID: 33401815 DOI: 10.1111/1541-4337.12201] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 01/31/2016] [Accepted: 02/02/2016] [Indexed: 02/06/2023]
Abstract
Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.
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Affiliation(s)
- Marcel Karabín
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Tereza Hudcová
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Lukáš Jelínek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Pavel Dostálek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
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41
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Kaškonas P, Stanius Ž, Kaškonienė V, Obelevičius K, Ragažinskienė O, Žilinskas A, Maruška A. Clustering analysis of different hop varieties according to their essential oil composition measured by GC/MS. CHEMICAL PAPERS 2016. [DOI: 10.1515/chempap-2016-0092] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study describes the analysis of total hops essential oils from 18 cultivated varieties of hops, five of which were bred in Lithuania, and 7 wild hop forms using gas chromatography-mass spectrometry. The study sought to organise the samples of hops into clusters, according to 72 semi-volatile compounds, by applying a well-known method,
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42
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Gangemi S, Minciullo PL, Miroddi M, Chinou I, Calapai G, Schmidt RJ. Contact dermatitis as an adverse reaction to some topically used European herbal medicinal products - Part 2:Echinacea purpurea-Lavandula angustifolia. Contact Dermatitis 2015; 72:193-205. [DOI: 10.1111/cod.12328] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2014] [Revised: 11/13/2014] [Accepted: 11/16/2014] [Indexed: 12/17/2022]
Affiliation(s)
- Sebastiano Gangemi
- Department of Clinical and Experimental Medicine; University of Messina; Via Consolare Valeria 98125 Messina Italy
- Operative Unit of Allergy and Clinical Immunology; Azienda Ospedaliera Universitaria Policlinico ‘G. Martino’; Via Consolare Valeria 98125 Messina Italy
- Institute of Clinical Physiology, IFC CNR, Messina Unit; Via Consolare Valeria 98125 Messina Italy
| | - Paola L. Minciullo
- Department of Clinical and Experimental Medicine; University of Messina; Via Consolare Valeria 98125 Messina Italy
- Operative Unit of Allergy and Clinical Immunology; Azienda Ospedaliera Universitaria Policlinico ‘G. Martino’; Via Consolare Valeria 98125 Messina Italy
| | - Marco Miroddi
- Department of Clinical and Experimental Medicine; University of Messina; Via Consolare Valeria 98125 Messina Italy
| | - Ioanna Chinou
- Division of Pharmacognosy & Chemistry of Natural Products, Department of Pharmacy; University of Athens; 157 71 Zografou Athens Greece
| | - Gioacchino Calapai
- Department of Clinical and Experimental Medicine; University of Messina; Via Consolare Valeria 98125 Messina Italy
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43
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Humulus lupulus- a story that begs to be told. A review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.160] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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McAdam EL, Vaillancourt RE, Koutoulis A, Whittock SP. Quantitative genetic parameters for yield, plant growth and cone chemical traits in hop (Humulus lupulus L.). BMC Genet 2014; 15:22. [PMID: 24524684 PMCID: PMC3927220 DOI: 10.1186/1471-2156-15-22] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Accepted: 02/11/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Most traits targeted in the genetic improvement of hop are quantitative in nature. Improvement based on selection of these traits requires a comprehensive understanding of their inheritance. This study estimated quantitative genetic parameters for 20 traits related to three key objectives for the genetic improvement of hop: cone chemistry, cone yield and agronomic characteristics. RESULTS Significant heritable genetic variation was identified for α-acid and β-acid, as well as their components and relative proportions. Estimates of narrow-sense heritability for these traits (h2 = 0.15 to 0.29) were lower than those reported in previous hop studies, but were based on a broader suite of families (108 from European, North American and hybrid origins). Narrow-sense heritabilities are reported for hop growth traits for the first time (h2 = 0.04 to 0.20), relating to important agronomic characteristics such as emergence, height and lateral morphology. Cone chemistry and growth traits were significantly genetically correlated, such that families with more vigorous vegetative growth were associated with lower α-acid and β-acid levels. This trend may reflect the underlying population structure of founder genotypes (European and North American origins) as well as past selection in the Australian environment. Although male and female hop plants are thought to be indistinguishable until flowering, sex was found to influence variation in many growth traits, with male and female plants displaying differences in vegetative morphology from emergence to cone maturity. CONCLUSIONS This study reveals important insights into the genetic control of quantitative hop traits. The information gained will provide hop breeders with a greater understanding of the additive genetic factors which affect selection of cone chemistry, yield and agronomic characteristics in hop, aiding in the future development of improved cultivars.
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Affiliation(s)
- Erin L McAdam
- School of Biological Sciences, University of Tasmania, Private Bag 55 Hobart, TAS 7001, Australia
| | - René E Vaillancourt
- School of Biological Sciences, University of Tasmania, Private Bag 55 Hobart, TAS 7001, Australia
| | - Anthony Koutoulis
- School of Biological Sciences, University of Tasmania, Private Bag 55 Hobart, TAS 7001, Australia
| | - Simon P Whittock
- School of Biological Sciences, University of Tasmania, Private Bag 55 Hobart, TAS 7001, Australia
- Hop Products Australia, 26 Cambridge Road, Bellerive, TAS 7018, Australia
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Van Opstaele F, Praet T, Aerts G, De Cooman L. Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10555-10564. [PMID: 24152289 DOI: 10.1021/jf402496t] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The volatile composition of novel varietal oxygenated sesquiterpenoid hop oil fractions ("spicy essences") was characterized by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. Oxygenated sesquiterpenes represent the major chemical compound class, accounting for at least 65% of the total volatile fraction. In addition to oxygenated sesquiterpenes, spicy hop essences consist of several ketones, sesquiterpene and monoterpene hydrocarbons, and a relatively high number of unidentified compounds. On the basis of their relative composition, spicy hop essences can be fully differentiated according to their varietal origin. Multidimensional gas chromatography in combination with time-of-flight mass spectrometry on spicy hop essence cv. Spalter Select further demonstrated the enormous complexity of this particular hop oil fraction. The aromagram obtained via gas chromatography-olfactometry comprised nine odor-active regions described in terms of "citrus", "green", "haylike", "earthy", "woody", and "spicy". 2-Undecanone, 2-tridecanone, γ-cadinene, α-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.
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Affiliation(s)
- Filip Van Opstaele
- KAHO Sint-Lieven (KU Leuven) , Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
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Delcour JA, Schoeters MM, Meysman EW, Dondeyne P, Schrevens EL, Wijnhoven J, Moerman E. FLAVOUR AND HAZE STABILITY DIFFERENCES DUE TO HOP TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1985.tb04311.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Peppard TL, Halsey SA. MALT FLAVOUR - TRANSFORMATION OF CARBONYL COMPOUNDS BY YEAST DURING FERMENTATION. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1981.tb04055.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Haley J, Peppard TL. DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04153.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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49
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50
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Peppard TL. VOLATILE ORGANOSULPHUR COMPOUNDS IN HOPS AND HOP OILS: A REVIEW. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1981.tb04054.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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