Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS

Abstract

Hop aroma components, which mainly comprise terpenoids, contribute to the character of beers. However, pretreatments are necessary before analyzing these components because of their trace levels and complicated matrixes. Here, the stir bar-sorptive extraction (SBSE) method was used to detect and quantify many terpenoids simultaneously from small samples. This simple technique showed low coefficients of variation, high accuracy, and low detection limits. An investigation of the behavior of terpenoids identified two distinct patterns of decreasing concentration during wort boiling. The first, which was seen in myrcene and linalool, involved a rapid decrease that was best fitted by a quadratic curve. The second, which was observed in beta-eudesmol, humulene, humulene epoxide I, beta-farnesene, caryophyllene, and geraniol, involved a gentle linear decrease. Conversely, the concentration of beta-damascenone increased after boiling. As the aroma composition depended on the hop variety, we also examined the relationship between terpenoid content and sensory analysis in beer.

Antimicrobial testings, gas chromatographic analysis and olfactory evaluation of an essential oil of hop cones (Humulus lupulus L.) from Bavaria and some of its main compounds

“…This result is also in accordance to published data of previous chemical analyses of different essential hop oils [11][12][13][14][15][16][17][18][19][20].…”

“…The composition of volatiles and odor-active compounds of hop cones and the corresponding essential oils of various origins were reported in many papers [11][12][13][14][15][16][17][18][19][20] with prevailing sesquiterpenes (e.g.…”

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

“…The coefficient of variation of the analysis of aroma compounds was less than 5%. The assortment of the analyzed substances was made depending on their relevance as aging components [5][6][7][16][17][18]23,30,36,39,40,[42][43][44][45][46]48,49,[51][52][53]55,56,59,[66][67][68]71,72 and on commercial availability.…”

Mass-spectrometry-based metabolomics analysis for foodomics

“…Other reported MS-based metabolomics studies on food safety and quality focus on characterizing transgenic foods [57], plants [58,59] and crops, such as wheat and cereals [60][61][62][63], fruit juice [64][65][66][67][68], beers [69][70][71], shellfish [72,73], spices [74,75], food supplements [76] and drinking water [77]. Table 1 shows several representative applications of MS-based metabolomics in food safety and assurance assessment [52,54,55,67,78,63,[79][80][81].…”