Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

XIAO Lin; LIU Qian; LIANG Huipeng; WANG Yaoyao; CHANG Xiaomin; QIU Ran

doi:10.13386/j.issn1002-0306.2023100052

Volume 45 Issue 16

Aug. 2024

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Science and Technology of Food Industry > 2024 > 45(16): 292-300. > DOI: 10.13386/j.issn1002-0306.2023100052

XIAO Lin, LIU Qian, LIANG Huipeng, et al. Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops[J]. Science and Technology of Food Industry, 2024, 45(16): 292−300. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100052.

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Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

China Resources Snow Breweries Co., Ltd., Beijing 100000, China

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Received Date: October 10, 2023
Available Online: June 19, 2024

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Abstract

Abstract

To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and quantitative descriptive analysis (QDA) were employed to scrutinize the VOCs and sensory characteristics of four distinct hop varieties, namely Magnum, Palisade, Saaz, and Hersbrucker. The outcomes of QDA revealed a diverse array of sensory profiles in the hops, encompassing citrus and non-citrus fruit aromas, woody, floral, herbal, spicy, and green aromas, with noticeable distinctions in sensory attributes discernible among the various hop cultivars. The results showed that 79 VOCs were identified in the GC-IMS spectra of different varieties of hops, including terpenes, alcohols, esters, aldehydes, and ketones. 140 VOCs were identified in the GC-MS spectra of different varieties of hops, including terpenes, alcohols, ketones, esters, acids, and aldehydes, with terpenes and esters emerging as the prevailing constituents in hops. The principal component analysis (PCA) of different hop VOCs was performed to effectively identify the differences among hop varieties. This study can provide a valuable reference for the comprehensive analysis of VOCs and sensory attributes in hops. Furthermore, it contributes theoretical underpinnings to inform the precise application of hops in the context of beer brewing.

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References

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