Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

Abstract

Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q 2 = 0.654): total hoppy = 1.8 + [myrcene (μg/L) × 7.5). Successful models were also obtained to predict citrus (Q 2 = 0.745), green fruit (Q 2 = 0.598), and sweet fruit (Q 2 = 0.626) characteristics of dry-hopped beers.

Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes

“…The odour intensity of the esters identified in olfactometry of hops presented a positive correlation (r = 0.94) with the citrus characteristic of dry-hopped beers, while ethyl 2-methylpropanoate (r = 0.98), 3MB2MP (r = 0.95), and 2MB2MP (r = 0.98) were the esters that presented strong correlations. These results are in total agreement with previous reports, reinforcing the connection between monoterpenoid alcohols and esters with citrus/fruity beer characteristics [ 11 , 17 , 22 ]. The odour intensity of thiol/sulphide compounds showed negative (r = −0.98) and positive correlations (r = 0.82) with spicy and non-citrus fruits, respectively.…”

“…Significant increases of monoterpene myrcene (in both beers) and the monoterpenoid alcohols linalool (in both) and geraniol (in PT11 dry-hopped beer) were observed. These compounds have been described with positive correlation to the intensity of hoppy aroma in dry-hopped beers [ 11 , 25 ].…”

“…In addition, PT11 and PT14 beers were the only ones that presented significant increases with values over the threshold of esters. The results obtained can explain the fruitiest sensation of these beers ( Figure 2 ), since this class of compounds has been associated with hop-derived fruity characteristics of beers [ 11 , 26 , 27 ]. Therefore, PT11 presented the highest contents of ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl 4-methylpentanoate, and PT14 of ethyl 2-methylpropanoate, 3-methylbutyl 2-methylpropanoate, 2-methylbutyl 2-methylpropanoate and ethyl cinnamate.…”

“…Some studies dealing with the prediction of the sensory perception of beers take into consideration not only the sensory profile, but also the content of volatile compounds in hops [ 9 , 10 , 11 , 12 , 13 , 14 ]. However, to the best of our knowledge, no reports have used olfactometry for that purpose, although the methodology has already been useful for identifying and characterizing hops-derived compounds in beers [ 15 , 16 , 17 ].…”

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

“…The type and relative proportions of the molecules provided by the hops (hop bitter acids, phenolic acids, polyphenolic compounds, or volatile compounds) will vary depending on the hop variety. So, once again, genetics plays a relevant role in the process and determines the resulting sensory characteristics, especially with regard to the bitterness and aroma of the final beer [ 94 , 95 , 110 , 117 ]. Together with its genetics, the maturity level of hops will also determine the kind of contribution that they make toward a particular flavor or aroma [ 118 , 119 ].…”