Hops are natural ingredients used to impart bitterness and flavor to beer. Recently, new varieties of hops have attracted global research attention. The Sorachi Ace variety, in particular, interests many craft brewers. This hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like, to finished beers. Here, we investigated specific flavor compounds derived from Sorachi Ace using selectable one-dimensional or two-dimensional gas chromatography−olfactometry/mass spectrometry and head space-solid phase microextraction−gas chromatography−mass spectrometry. The results showed that a unique volatile compound, geranic acid, was present at a significant level only in the test beer brewed with the Sorachi Ace hop. Furthermore, sensory evaluation techniques revealed that geranic acid has very unique characteristics. This compound is not odor-active but functions as an enhancer for hop-derived terpenoids at subthreshold levels.

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