1
|
Hagemann MH, Rigling M, Mannweiler S, Born U, Sprich E, Milyaev A, Zhang Y. Insight into the aroma quality of 'Callista' cultivar of hop (Humulus lupulus L.): Impact of harvest timing, year, and location. Food Res Int 2024; 175:113776. [PMID: 38129004 DOI: 10.1016/j.foodres.2023.113776] [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] [Received: 08/18/2023] [Revised: 11/08/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Hops (Humulus lupulus L.) are essential ingredients in brewing, contributing to beer's flavor, aroma, and stability. This study pioneers an in-depth analysis of the 'Callista' cultivar, aiming to unravel how harvest timing, annual variations, and cultivation location synergistically influence its molecular profile, sensory perception, and biochemistry. Leveraging high-performance liquid chromatography and gas chromatography-mass spectrometry-olfactometry, we identified significant year-to-year and location-based fluctuations in bitter acids-the quintessential aroma constituents in hops. Our comprehensive aroma profiling discerned 55 volatile compounds, marking the first-ever sensory detection of 2-butanone in hops, with its presence showing remarkable interannual variability. This study showed significant differences among the three years tested, whereas hops were perceived "fruitier" and more "citrusy" in 2021, even though the bitter acid and aroma analysis showed that 2022 sticks out due to extremely high lupulone values up to 10% dry cone weight and 78% β-myrcene in the oil fraction compared to 60% and 45% in 2020 and 2021, respectively. Molecular analysis of key enzymes involved in hop aroma biosynthesis revealed no significant associations with location, but a strong diurnal pattern for all genes. The results indicated that especially the hot temperatures of 2022 may have induced significant changes of cone quality, while 2021 was more interesting from the sensory evaluations, which may justify the usage of viticultural terms such as "vintage" for hop marketing. These findings contribute to a better understanding of the factors influencing hop aroma and quality.
Collapse
Affiliation(s)
- M H Hagemann
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70599 Stuttgart, Germany
| | - M Rigling
- Department of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, Germany
| | - S Mannweiler
- Department of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, Germany
| | - U Born
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70599 Stuttgart, Germany
| | - E Sprich
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70599 Stuttgart, Germany
| | - A Milyaev
- Department Production Systems of Horticultural Crops, University of Hohenheim, 70599 Stuttgart, Germany
| | - Y Zhang
- Department of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, Germany.
| |
Collapse
|
2
|
McCabe AK, Keyes JK, Hemetsberger H, Kurr CV, Albright B, Ward MG, McKinley ML, Breezley SJ, Cole CA. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops. Molecules 2023; 28:5802. [PMID: 37570773 PMCID: PMC10421000 DOI: 10.3390/molecules28155802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous. This is partly because hop oils are unique for each hop variety, and they may be biotransformed by yeast enzymes during fermentation. Even slight molecular structure modifications can dramatically affect the organoleptic properties of beer. Through combined chemical and sensory analysis of dry-hopped beers prepared with different hop varieties (Azacca, Idaho-7, and Sultana), this work aimed to profile the aromas and the overall biotransformation processes taking place during fermentation. A total of 51 volatile organic compounds (VOCs) were semi-quantified and monitored: 19 esters, 13 sesquiterpenes, 7 ketones, 7 alcohols, 4 monoterpenes, and 1 volatile acid. There were significant similarities in the measured analytes and perceived aromas of these beers, but one hop variety (Sultana) delivered an increased quantity of unique aromas and an increased concentration of volatiles in the headspace for the same quantity of hop pellets added. This work provides practical information to brewers who utilize hops in beer production.
Collapse
Affiliation(s)
- Anna K. McCabe
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Jasmine K. Keyes
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Heidi Hemetsberger
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Chris V. Kurr
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Bryan Albright
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Michael G. Ward
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Megan L. McKinley
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Steven J. Breezley
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Callie A. Cole
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
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.
Collapse
|
5
|
Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| |
Collapse
|
6
|
Su X, Yin Y. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.). Food Chem 2021; 364:130410. [PMID: 34237617 DOI: 10.1016/j.foodchem.2021.130410] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/01/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022]
Abstract
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, methyl octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, respectively. Principal component analysis (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster analysis (HCA) reflected the higher contents of most aroma-active compounds in Meadowview Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.
Collapse
Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| |
Collapse
|
7
|
Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes. Foods 2021; 10:foods10061397. [PMID: 34204222 PMCID: PMC8234261 DOI: 10.3390/foods10061397] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 01/13/2023] Open
Abstract
Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (p < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (p < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential.
Collapse
|
8
|
Ding L, Görls H, Hertweck C. Plant-like cadinane sesquiterpenes from an actinobacterial mangrove endophyte. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2021; 59:34-42. [PMID: 32598052 DOI: 10.1002/mrc.5070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/23/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
Cadinanes are typical plant sesquiterpenes with a broad range of biological functions. We report the isolation of three cadinanes (1-3) from a bacterial endophyte (Streptomyces sp.) of the mangrove plant Bruguiera gymnorrhiza. The structures of two new cadinenes, (+)-11-hydroxy-epicubenol (1) and (+)-12-hydroxy-epicubenol (2) were elucidated by nuclear magnetic resonance (NMR) and mass spectrometry. The bacterial product (+)-11-hydroxy-epicubenol was elucidated to be an enantiomer of the plant product pubinernoid C. (+)-12-Hydroxy-epicubenol was established as a diastereomer of the basidiomycete product trichapargin A. In addition, a crystal structure analysis corroborated the structure and configuration of 5,11-epoxy-10-cadinanol (3), a cadinane cycloether initially described as a natural product from liverwort. The discovery of oxygenated cadinanes from a bacterial endophyte may set the basis for the production of cadinanes by bacterial fermentation.
Collapse
Affiliation(s)
- Ling Ding
- Leibniz Institute for Natural Product Research and Infection Biology, Hans Knöll Institute (HKI), Jena, Germany
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Helmar Görls
- Institute for Inorganic and Analytical Chemistry, Friedrich Schiller University, Jena, Germany
| | - Christian Hertweck
- Leibniz Institute for Natural Product Research and Infection Biology, Hans Knöll Institute (HKI), Jena, Germany
- Faculty of Biological Sciences, Friedrich Schiller University Jena, Jena, Germany
| |
Collapse
|
9
|
Kishimoto T, Teramoto S, Fujita A, Yamada O. Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843926] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Toru Kishimoto
- National Research Institute of Brewing, Higashihiroshima-shi, Hiroshima, Japan
| | - Satoko Teramoto
- National Research Institute of Brewing, Higashihiroshima-shi, Hiroshima, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, Higashihiroshima-shi, Hiroshima, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, Higashihiroshima-shi, Hiroshima, Japan
| |
Collapse
|
10
|
Dietz C, Cook D, Wilson C, Marriott R, Ford R. Sensory properties of supercritical CO2
fractions extracted from Magnum hop essential oil. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.612] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - Colin Wilson
- Totally Natural Solutions Ltd., Paddock Wood; Kent TN12 6BU UK
| | - Ray Marriott
- BioComposites Centre; Bangor University; Bangor LL57 2UW UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| |
Collapse
|
11
|
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
| |
Collapse
|
12
|
Praet T, Van Opstaele F, De Causmaecker B, Aerts G, De Cooman L. Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3257-01] [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)
- Tatiana Praet
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Brecht De Causmaecker
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Guido Aerts
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| |
Collapse
|
13
|
Praet T, Van Opstaele F, Steenackers B, De Vos D, Aerts G, De Cooman L. Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1205-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tatiana Praet
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Bart Steenackers
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Dirk De Vos
- KU Leuven, Faculty of Bioscience Engineering, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Leuven, Belgium
| | - Guido Aerts
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-Engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Ghent, Belgium
| |
Collapse
|
14
|
Sommella E, Pagano F, Salviati E, Chieppa M, Bertamino A, Manfra M, Sala M, Novellino E, Campiglia P. Chemical profiling of bioactive constituents in hop cones and pellets extracts by online comprehensive two-dimensional liquid chromatography with tandem mass spectrometry and direct infusion Fourier transform ion cyclotron resonance mass spectrometry. J Sep Sci 2018; 41:1548-1557. [DOI: 10.1002/jssc.201701242] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 12/18/2017] [Accepted: 12/18/2017] [Indexed: 11/10/2022]
Affiliation(s)
- Eduardo Sommella
- Department of Pharmacy; University of Salerno; Fisciano SA Italy
| | | | - Emanuela Salviati
- Department of Pharmacy; University of Salerno; Fisciano SA Italy
- PhD Program in Drug Discovery and Development; University of Salerno; Fisciano SA Italy
| | - Marcello Chieppa
- National Institute of Gastroenterology “S. de Bellis”; Institute of Research; Castellana Grotte; BA Italy
- European Biomedical Research Institute of Salerno; Salerno Italy
| | | | - Michele Manfra
- Department of Science; University of Basilicata; Potenza Italy
| | - Marina Sala
- Department of Pharmacy; University of Salerno; Fisciano SA Italy
| | - Ettore Novellino
- Department of Pharmacy; University of Naples Federico II; Napoli Italy
| | - Pietro Campiglia
- Department of Pharmacy; University of Salerno; Fisciano SA Italy
- European Biomedical Research Institute of Salerno; Salerno Italy
| |
Collapse
|
15
|
Killeen DP, Watkins OC, Sansom CE, Andersen DH, Gordon KC, Perry NB. Fast Sampling, Analyses and Chemometrics for Plant Breeding: Bitter Acids, Xanthohumol and Terpenes in Lupulin Glands of Hops (Humulus lupulus). PHYTOCHEMICAL ANALYSIS : PCA 2017; 28:50-57. [PMID: 27976466 DOI: 10.1002/pca.2642] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 08/04/2016] [Accepted: 08/22/2016] [Indexed: 06/06/2023]
Abstract
INTRODUCTION The valuable secondary metabolites in hops (bitter acids, xanthohumol, volatile monoterpenes and sesquiterpenes) are sequestered in lupulin glands (extracellular trichomes) which can be collected and analysed with little or no sample preparation. OBJECTIVES To determine whether high throughput screening of lupulin glands composition, by fast analyses and chemometrics, could be used for breeder selection of hops with key flavour attributes. METHODS Lupulin glands from 139 plants (39 cultivars/advanced selections) were analysed by Raman and 1 H NMR spectroscopy, and head-space solid-phase microextraction (HS-SPME) GC-FID. The digital X,Y-data were subjected to principal component analysis (PCA) and the results compared with conventional analyses of extracts of whole hops from the same plants. Quantitative 1 H NMR analyses were also done for the bitter acids. RESULTS Raman spectroscopy rapidly identified hops cultivars with high xanthohumol concentrations and high α:β bitter acid ratios. 1 H NMR spectroscopy was slower, requiring a solvent extraction, but distinguished cultivars by cohumulone content as well as α:β acid ratios. HS-SPME-GC rapidly distinguished aroma hops with high myrcene and farnesene contents, and pinpointed a novel selection with unusual sesquiterpenes. The quantitative NMR analyses showed correlations between bitter acid concentrations related to biosynthetic pathways. CONCLUSIONS Analysis of lupulin glands gave reliable results for the main quality indicators used by hops breeders, potentially avoiding harvesting, drying and solvent extracting whole hops. PCA of digital X,Y-data rapidly discriminated different hops chemotypes, and highlighted plants with potential for new flavourcultivars. Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Daniel P Killeen
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
| | - Oliver C Watkins
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
| | - Catherine E Sansom
- The New Zealand Institute for Plant & Food Research Limited, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
| | - David H Andersen
- The New Zealand Institute for Plant & Food Research Limited, 55 Old Mill, RD 3, Motueka, 7198, New Zealand
| | - Keith C Gordon
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
- Dodd-Walls Centre, University of Otago, Dunedin, New Zealand
| | - Nigel B Perry
- Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
- The New Zealand Institute for Plant & Food Research Limited, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand
| |
Collapse
|
16
|
Kupska M, Wasilewski T, Jędrkiewicz R, Gromadzka J, Namieśnik J. Determination of Terpene Profiles in Potential Superfruits. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1144066] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Magdalena Kupska
- Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Tomasz Wasilewski
- Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Renata Jędrkiewicz
- Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Justyna Gromadzka
- Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
| |
Collapse
|
17
|
Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
18
|
Bajer T, Ligor M, Ligor T, Buszewski B. Design of the extraction process for terpenes and other volatiles from allspice by solid-phase microextraction and hydrodistillation. J Sep Sci 2016; 39:769-75. [PMID: 26632088 DOI: 10.1002/jssc.201500605] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 11/20/2015] [Accepted: 11/20/2015] [Indexed: 11/11/2022]
Abstract
Methods for the separation and determination of terpenes (mono- and sesqui-) and phenylpropanoids such as eugenol and methyleugenol from samples of allspice berries have been developed. Chromatographic analyses of isolated groups of compounds were carried out by means of gas chromatography coupled with mass spectrometry. A comparison of various types of solid-phase microextraction fibers was performed. The highest yields of terpenes were extracted by polydimethylsiloxane and divinylbenzene/Carboxen/polydimethylsiloxane fibers (almost the same for these two fibers), approximately twice as much as by Carbowax/divinylbenzene fiber. The highest amounts of monoterpenes were extracted by divinylbenzene/Carboxen/polydimethylsiloxane fiber, and the highest amounts of sesquiterpenes were extracted by polydimethylsiloxane fiber. Moreover, the effect of water addition on extraction yields as well as time and temperature of extraction were tested. Aroma profiles of extracts obtained by solid-phase microextraction and essential oil obtained by hydrodistillation of allspice berries were compared. The aroma profile of the divinylbenzene/Carboxen/polydimethylsiloxane fiber extract was similar to the aroma profile of essential oil. Particular characteristics of volatile allspice matters were presented. The linear retention indices for each compound were calculated.
Collapse
Affiliation(s)
- Tomáš Bajer
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland.,Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland
| | - Tomasz Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Toruń, Poland
| |
Collapse
|
19
|
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,
Collapse
|
20
|
Gilbert JL, Guthart MJ, Gezan SA, Pisaroglo de Carvalho M, Schwieterman ML, Colquhoun TA, Bartoshuk LM, Sims CA, Clark DG, Olmstead JW. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses. PLoS One 2015; 10:e0138494. [PMID: 26378911 PMCID: PMC4574478 DOI: 10.1371/journal.pone.0138494] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Accepted: 08/30/2015] [Indexed: 12/20/2022] Open
Abstract
Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.
Collapse
Affiliation(s)
- Jessica L Gilbert
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Matthew J Guthart
- Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Salvador A Gezan
- School of Forest Resources and Conservation, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Melissa Pisaroglo de Carvalho
- School of Forest Resources and Conservation, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Michael L Schwieterman
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Thomas A Colquhoun
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Linda M Bartoshuk
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Charles A Sims
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - David G Clark
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - James W Olmstead
- Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America; Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America
| |
Collapse
|
21
|
Salanţă LC, Tofană M, Socaci S, Mudura E, Pop C, Pop A, Fărcaş A. Determination of Volatiles in Hops from Romania by Solid Phase Fiber Microextraction and Gas Chromatography–Mass Spectrometry. ANAL LETT 2015. [DOI: 10.1080/00032719.2015.1075129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
22
|
Changes in the hop-derived volatile profile upon lab scale boiling. Food Res Int 2015; 75:1-10. [DOI: 10.1016/j.foodres.2015.05.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 05/08/2015] [Accepted: 05/08/2015] [Indexed: 11/18/2022]
|
23
|
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]
|
24
|
Chin ST, Marriott PJ. Multidimensional gas chromatography beyond simple volatiles separation. Chem Commun (Camb) 2014; 50:8819-33. [DOI: 10.1039/c4cc02018a] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|