Determination and verification of hop varieties by analysis of essential oils

Kovačević, Milojko; Kač, Milica

doi:10.1016/s0308-8146(02)00114-0

Cited by 55 publications

(33 citation statements)

References 12 publications

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“…Virus-free Saaz O. C. 72 contained approximately half the amount of humulene epoxid than the infected cultivar. This trend was confirmed by many authors who consider that the essential oil content is sufficiently stable for the purposes of hop varieties identification (Eri et al 2000;Kovačevič & Kač 2002;Jorge & Trugo 2003).…”

Section: Effect Of Virus Infectionmentioning

confidence: 53%

Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites

Jelínek¹,

Dolečková²,

Karabín³

et al. 2012

Czech J. Food Sci.

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Jelínek L., Dolečková M., Karabin M., Hudcová T., Kotlíková B., Dostálek P. (2012): Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites. Czech J. Food Sci., 30: 541-547.Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary metabolites (α-and β-bitter acids, essential oils, and polyphenols). The clones of the Czech cultivars Saaz and German cv. Taurus were used in this work and compared with the aim to investigate the influence of the effects mentioned on the contents of hop secondary metabolites.

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Section: Effect Of Virus Infectionmentioning

confidence: 53%

Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites

Jelínek¹,

Dolečková²,

Karabín³

et al. 2012

Czech J. Food Sci.

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“…Reference (Ref.) LRIs were reported on a DB‐5 column or equivalent stationary phase ( a HP‐5, b HP‐5MS, c DB‐1, d HP‐1): 1) Setkova et al, ; 2) Fan & Qian, ; 3) Zhao et al, ; 4) Goodner, ; 5) Gogus et al, ; 6) Zeng et al, ; 7) Passos et al, ; 8) Smallfield et al, ; 9) Rostad & Pereira, ; 10) Miyazaki et al, ; 11) Fan & Qian, ; 12) Sun et al, ; 13) Masotti et al, ; 14) Xian et al, ; 15) Olson et al, ; 16) Kovacevic & Kac, ; 17) Güntert et al, ; 18) Sakho et al, .…”

Section: Resultsunclassified

“…Retention data of a series of n-alkanes (C 7 -C 30 ) in a DB-5 none-polar capillary column, under the same experimental conditions employed for the chromatographic analysis of wine volatiles were used for experimental LRI calculation. The reference LRI were reported for DB-5 column or equivalent stationary phase (Fan & Qian, 2006a, b;Gogus, Ozel, & Lewis, 2007;Goodner, 2008;Güntert, Rapp, Takeoka, & Jennings, 1986;Kovacevic & Kac, 2002;Masotti, Juteau, Bessière, & Viano, 2003;Miyazaki, Plotto, Goodner, & Gmitter, 2011;Olson, Wong, Fleck, & Lazar, 1987;Passos et al, 2003;Rostad & Pereira, 1986;Sakho, Chassagne, & Crouzet, 1997;Setkova, Risticevic, & Pawliszyn, 2007;Smallfield, Perry, Beauregard, Foster, & Dodds, 1994;Sun et al, 2011;Xian, Chen, Zou, & Yin, 2006;Zeng et al, 2007;Zhao et al, 2008).…”

Section: Identification and Quantification Of Volatile Compoundsmentioning

confidence: 99%

Volatile aroma compounds in wines from Chinese wild/hybrid species

Liu

Huang

et al. 2018

J Food Biochem

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The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid‐phase micro‐extraction and identified by gas‐chromatography/mass‐spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The “OAVs’ aroma wheels” showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: “Jingsheng‐1,” “Cabernet Gernischt,” “Beibinghong,” and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.

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“…Other varietal identification models, based on the hop oil analysis and composition, were proposed by Kralj et al . , Kovačevič and Kač and Perpète et al . .…”

Section: Hop Essential Oilsmentioning

confidence: 98%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α-and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the ε-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing.

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Determination and verification of hop varieties by analysis of essential oils

Cited by 55 publications

References 12 publications

Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites

Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites

Volatile aroma compounds in wines from Chinese wild/hybrid species

Humulus lupulus- a story that begs to be told. A review

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