Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

Kishimoto, Toru; Wanikawa, Akira; Kono, Katsunori; Shibata, Kumiko

doi:10.1021/jf061342c

Cited by 182 publications

(178 citation statements)

References 17 publications

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“…Linalool is one of the key odourants that impart a fl oral, fruity and citrus note to the Cascade and Perle hops (33,34) used in this study. More importantly, linalool is also one of the hop-derived odourants in hopped beer, indicating that the presence of this terpenoid in beer comes at least partly from wort (35,36). However, the concentration of linalool found in the beer can be aff ected by yeast metabolism (37).…”

Section: Changes In Volatile Compositionmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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SummaryThe aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. o Brix, sugar and pH diff ered signifi cantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced signifi cantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.

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Section: Changes In Volatile Compositionmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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“…The volatile compounds found in hops are transferred to beer, and these derived-volatile components have an influence on the aroma of beer (Sandra et al, 1975;Tressl, Friese, Fendesack, & Köppler, 1978c;Kishimoto, Wanikawa, Kono, & Shibata, 2006;Takoi et al, 2009). Sandra et al (1975) have stressed the contribution of 3-methylbutanoic acid, 2-methylbutanoic acid, and 4-methyl-3-pentenoic acid to the flavor of beer because these compounds in hop-containing beer are present in higher concentration than those in hop-free beer.…”

Section: Resultsmentioning

confidence: 99%

Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil

Miyazato¹

2013

JFR

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The aroma of hop volatile oil contains a sweat-like odor. We studied the odorous volatile compounds responsible for the sweat-like odor in the volatile oil extracted from Hallertau Perle hop (Humulus lupulus L.) pellets. The combined use of gas chromatography-mass spectrometry/olfactometry (GC-MS/O), aroma extract dilution analysis (AEDA) by GC-MS/O (an odor dilution technique), and heart-cut multidimensional GC-MS (heart-cut MDGC-MS) equipped with the polar (1D) and apolar (2D) capillary columns revealed seven sweat-like odor producing compounds: methyl-branched saturated and unsaturated aliphatic acids, such as 3-methylbutanoic acid (sweaty/rancid/cheese-like), 2-methylbutanoic acid (sweaty/rancid/cheese-like), 4-methyl-3-pentenoic acid (sweaty/urine-like/malodor in laundry), and (E)-4-methyl-3-hexenoic acid (sweaty/urine-like/malodor in laundry), as well as others, such as an unknown compound (sweaty), methyl (E)-4-methyl-3-hexenoate (sweaty/malodor in laundry/fruity), and S-methyl (E)-4-methyl-3-hexenethioate (sweaty/rubber). The reference substances were synthesized stereoselectively using for the identification procedures. In this study, (E)-4-methyl-3-hexenoic acid, methyl (E)-4-methyl-3-hexenoate, and S-methyl (E)-4-methyl-3-hexenethioate were identified for the first time in hop volatile oil.

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“…A previous report showed that the oxygenated sesquiterpenoid fraction from hops contributed to its spicy character (15), but mechanisms underlying this have not been well studied. Previous reports have implied that characteristic ingredients of HHE essential oil can modulate sensory receptors such as TRP channels (14,15).…”

Section: The Transient Receptor Potential (Trp)mentioning

confidence: 99%

“…A particular hop cultivar, Hallertau Hersbrucker (HHE), is described as adding a "spicy" character to beer (14). A previous report showed that the oxygenated sesquiterpenoid fraction from hops contributed to its spicy character (15), but mechanisms underlying this have not been well studied.…”

Section: The Transient Receptor Potential (Trp)mentioning

confidence: 99%

Identification of Significant Amino Acids in Multiple Transmembrane Domains of Human Transient Receptor Potential Ankyrin 1 (TRPA1) for Activation by Eudesmol, an Oxygenized Sesquiterpene in Hop Essential Oil

Ohara

Fukuda

Okada

et al. 2015

Journal of Biological Chemistry

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Background: Transient receptor potential ankyrin 1 (TRPA1) is activated by many spicy compounds by unknown mechanisms. Results: The amino acids critical for the activation of TRPA1 by the hop-derived sesquiterpene ␤-eudesmol were identified. Conclusion: Multiple transmembrane domains are crucial for ␤-eudesmol-derived TRPA1 activation. Significance: New insight for activation mechanism of TRPA1 is revealed by our study.

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Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

Cited by 182 publications

References 17 publications

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil

Identification of Significant Amino Acids in Multiple Transmembrane Domains of Human Transient Receptor Potential Ankyrin 1 (TRPA1) for Activation by Eudesmol, an Oxygenized Sesquiterpene in Hop Essential Oil

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