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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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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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Chenot C, Donck W, Janssens P, Collin S. Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3272-3279. [PMID: 35234466 DOI: 10.1021/acs.jafc.1c07272] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol).
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Affiliation(s)
- Cécile Chenot
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - William Donck
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul, France
| | - Sonia Collin
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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Dietz C, Cook D, Wilson C, Oliveira P, Ford R. Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer. Food Res Int 2021; 148:110598. [PMID: 34507743 DOI: 10.1016/j.foodres.2021.110598] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the modulation of taste and mouthfeel sensations. Supercritical CO₂ can be used to extract specific fractions from hop oil, thereby enabling the localisation of compounds responsible for different sensory impressions. Terpene alcohol and sesquiterpene fractions were extracted from a Magnum hop oil and further fractionated into seven sub-fractions and individual compounds. All extracts were evaluated in lager (4.5% v/v) by a trained panel (n = 10) using a newly developed attribute lexicon and following a sensory descriptive analysis approach. The sensory data was analysed using ANOVA, followed by Tukey's test (HSD) and correlated with chemical profile data obtained by gas chromatography-mass spectrometry (GC-MS) by Principal Component Analysis. The study revealed evidence for hop extracts to impart multisensory characteristics to beer due to sensory interactions within and across modalities. The monoterpene alcohols-rich fractions and particularly geraniol, added fruity- and floral aromas and flavours, modified the sweetness and induced a smooth bitterness in the beer matrix. Flavouring the beer with sesquiterpene fractions resulted in a harsh bitterness sensation. Contrary to previous findings, the humulene epoxides fraction appeared to have limited effects on lingering bitterness and astringency, illustrating the need for temporal sensory assessments in future studies. This research shows that splitting hop oil into fractions and sub-fractions provides a source of natural, sustainable flavouring preparations with distinct sensory characteristics.
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Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, The 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
| | - Pedro Oliveira
- Totally Natural Solutions Ltd., Paddock Wood, Kent TN12 6BU, UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK.
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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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Tedone L, Staskova L, Yan D, Whittock S, Shellie R, Koutoulis A. Hop (Humulus lupulus L.) Volatiles Variation During Storage. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1704674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Laura Tedone
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | - Lada Staskova
- School of Science, RMIT University, Melbourne, VIC, Australia
- School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | - DanDan Yan
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | | | - Robert Shellie
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
- School of Science, RMIT University, Melbourne, VIC, Australia
- Centre for Advanced Sensory Science (CASS), School of Exercise and Nutrition Sciences, Deakin University, Australia
| | - Anthony Koutoulis
- School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
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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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Yan D, Wong YF, Whittock SP, Koutoulis A, Shellie RA, Marriott PJ. Sequential Hybrid Three-Dimensional Gas Chromatography with Accurate Mass Spectrometry: A Novel Tool for High-Resolution Characterization of Multicomponent Samples. Anal Chem 2018; 90:5264-5271. [DOI: 10.1021/acs.analchem.8b00142] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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
- School of Chemical Sciences, Universiti Sains Malaysia,11800 Penang, Malaysia
| | - 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
| | - 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 3154, Australia
- School of Science, RMIT University, GPO Box 2476, Melbourne Victoria 3001, Australia
| | - Philip J. Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia
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