Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (<i>Humulus lupulus</i> L.) Variety Sorachi Ace

Sanekata, Ayako; Tanigawa, Atsushi; Takoi, Kiyoshi; Nakayama, Yasuyuki; Tsuchiya, Youichi

doi:10.1021/acs.jafc.8b04395

Cited by 31 publications

(42 citation statements)

References 27 publications

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“…While the variety Kazbek was bred in Czech Republic as the first aroma hops variety with a specific citrus-like aroma for Pilsner beer [58]. Sorachi Ace, the most known Japanese hop, has a significant amount of geranic acid, enhancing the varietal aroma of the hop-derived terpenoids [59].…”

Section: Hopsmentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

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Section: Hopsmentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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“…The wort was prepared with a commercial Connoisseur Indian Pale Ale (IPA) bitter Kit (Muntons, UK) containing 100% hopped malt extract. This beer style was chosen because it is very popular in the craft-beer market [31]. For each yeast strain, 1.56 kg of this extract was mixed with 3.5 L of boiling drinking water.…”

Section: Wort Preparation and Beer Fermentation Proceduresmentioning

confidence: 99%

Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

2019

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The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Sc b ) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Sc b exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer. associated diarrhea [10,11] and may help to eradicate Helicobacter pylori [12]. In fact, the Sc b yeast is now commercially available in most countries globally.Sc b shows enhanced ability for pseudohyphal switching upon nitrogen limitation and increased resistance to acidic pH, which are not correlated with increased adherence to epithelial cells or transit through mouse gut [13]. However, a recent genetic comparative study of 5 Sc b against 145 Sc yeast strains has revealed the presence of two genes, HXT11 and HXT9, in Sc, which are not present in Sc b [14]. The absence of these genes has been related to greater resistance against several antifungals, such as cycloheximide, sulfometuron methyl and 4-nitroquinoline-N-oxide [15]. Other genetic particularities that have been reported for Sc b include the absence of ASP3 genes involved in asparagine degradation [16] and the abundant repetition of Flocculatıon (FLO) genes, which could explain the ability of Sc b to adhere to the intestinal epithelium [17,18].The optimal growth temperature of Sc b is 37 • C and thus it can reach very high gastrointestinal tract (GT) concentrations in a very short period [19]. In addition, it possesses the capacity to inhibit the growth, adherence and invasion of multiple pathogens such C. difficile [20], E. coli [21], and Candida albicans [22], both in in vitro and in vivo conditions to the epithelial layer of the GT.In recent years, there has been a worldwide increase in the consumer interest in craft beers, which are unpasteurized, unfiltered and without additional nitrogen or carbon dioxide pressure [23]. Even though there are many controversial studies about the beneficial effects of beer consumption on human health, epidemiological studies have shown that beer has positive effects on cardiovascular protection inhibiting atherosclerosis, decreasing the content of serum low-density lipoprotein cholesterol and triglycerides, b...

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“…Flavours and odours are among the main quality markers of these products—such as natural flavoured water products—usually composed of complex flavour extracts. Thus, several works applied GC×GC and MDGC techniques to assess the composition of non-alcoholic drinks (e.g., teas [63,64,65,66,67] and coffee [9,68,69,70,71,72,73]), as well as alcoholic beverages (e.g., wine [8,9,15,69,74,75,76,77,78,79], brandy [74], beer [68,80,81,82] and hop [83,84,85], cider [86], vodka [87], whiskey [14,74], cachaça [88] and spirits [74,89]).…”

Section: Drinks and Beveragesmentioning

confidence: 99%

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

Amaral

Marriott

2019

Molecules

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Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fields for these techniques since they include complex matrices, and are of interest for both scientific study and to consumers. This article is a review of the main research studies in the above theme, discussing the achievements and challenges that demonstrate a maturing of analytical separation technology.

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Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (Humulus lupulus L.) Variety Sorachi Ace

Cited by 31 publications

References 27 publications

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

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