Sensory properties of supercritical CO<sub>2</sub>
 fractions extracted from Magnum hop essential oil

Dietz, Christina; Cook, David J.; Wilson, Colin; Marriott, Ray; Ford, Rebecca

doi:10.1002/jib.612

Cited by 23 publications

(19 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With myrcene, humulene and caryophyllene a drop of 80% was observed after three months of storage at 20°C, whilst there was a more gradual decline in the concentration of limonene, α‐selinene and γ‐muurolene to the lowest amount after 10 months of storage. Hop‐derived monoterpene alcohols (linalool and geraniol) are generally more soluble in beer in contrast to hop monoterpene and sesquiterpenes and are also key contributors to the dry‐hop flavour of dry‐hopped beers ( 27 ) . These results indicate moderate storage stability for these compounds as has previously been reported ( 6,7 ) .…”

Section: Resultsmentioning

confidence: 99%

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

et al. 2021

View full text Add to dashboard Cite

Changes in hop-derived compounds of beer were evaluated over 10 months of storage at 3 and 20°C, revealing significant changes in the beers stored warm. Beer pH and colour increased, together with 'hop creep' through storage of unpasteurised dry-hopped beers. Hop bitter acids decreased moderately during storage at 20°C but not at 3°C and hop aroma compounds -key contributors to dry-hop flavour -were significantly depleted upon warm storage. Cold storage resulted in significant retention of these compounds in the beers, especially hop mono-and sesquiterpenes which exhibited the greatest losses after warm storage. The losses of hop aroma compounds were linked in part to association with polymeric crown cap liners ('scalping'), the dynamic of which was further impacted by storage temperature. A wide range of hop aroma compounds were found to be abundant in the crown cap liners of bottled beers after storage, in contrast to canned beers which showed better retention of key hop aroma compounds (caryophyllene, myrcene and humulene) throughout storage. The impact of some of the chemical changes during storage was determined by sensory analysis. Changes in 'bitter', 'tropical' and 'citrus' fruit, 'sweet' and 'malty' attributes were all influenced by storage temperature and the given beer. Changes in 'floral', 'fruity', 'sour/acidic', 'alcoholic' and 'lingering aftertaste' were dependent on the beer, whilst changes in 'spicy' notes were dependent on storage temperature. These findings provide meaningful insights into the storage induced changes of dry-hop flavour in dry-hopped beers.

show abstract

Section: Resultsmentioning

confidence: 99%

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Comparing experimental mass spectra with various spectroscopic databases and retention indices with available literature data [24][25][26][27][28][29][30], 45 compounds belonging to the different chemical classes were identified in the tested SFE-CO 2 extracts: monoterpene hydrocarbons (8), oxygenated monoterpenes (1), sesquiterpene hydrocarbons (11), oxygenated sesquiterpenes (1), alcohols (2), aldehydes (1), ketones (2), fatty acids (4) and esters (15). Dietz et al recently reported the importance of different fractions of hop essential oil constituents on the sensory flavor characteristics [43]. Consequently, the composition of volatiles may be important for developing various applications of hop extracts.…”

Section: Volatile Compound Profile Of Hop Extracts Obtained Under Dif...mentioning

confidence: 99%

Optimized Supercritical CO2 Extraction Enhances the Recovery of Valuable Lipophilic Antioxidants and Other Constituents from Dual-Purpose Hop (Humulus lupulus L.) Variety Ella

Nagybákay¹,

Syrpas²,

Vilimaitė³

et al. 2021

Antioxidants

View full text Add to dashboard Cite

The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv. Ella) extracts with high yield and strong in vitro antioxidant properties. Optimized SFE-CO2 (37 MPa, 43 °C, 80 min) yielded 26.3 g/100 g pellets of lipophilic fraction. This extract was rich in biologically active α- and β-bitter acids (522.8 and 345.0 mg/g extract, respectively), and exerted 1481 mg TE/g extract in vitro oxygen radical absorbance capacity (ORAC). Up to ~3-fold higher extraction yield, antioxidant recovery (389.8 mg TE/g pellets) and exhaustive bitter acid extraction (228.4 mg/g pellets) were achieved under the significantly shorter time compared to the commercially used one-stage SFE-CO2 at 10–15 MPa and 40 °C. Total carotenoid and chlorophyll content was negligible, amounting to <0.04% of the total extract mass. Fruity, herbal, spicy and woody odor of extracts could be attributed to the major identified volatiles, namely β-pinene, β-myrcene, β-humulene, α-humulene, α-selinene and methyl-4-decenoate. Rich in valuable bioactive constituents and flavor compounds, cv. Ella hop SFE-CO2 extracts could find multipurpose applications in food, pharmaceutical, nutraceutical and cosmetics industries.

show abstract

“…Overall, there has been limited research studying the role of sensory interactions related to the perception of hop volatiles. In a preceding study, five hop oil fractions were extracted from a Magnum hop oil using supercritical CO2 (Dietz, Cook, Wilson, Marriott, & Ford, 2020). The total oil and the fractions were applied at 800 μg/L in an ethanol-water solution (4% ABV) and evaluated by external sensory panellists following a Quantitative Descriptive Analysis (QDA) approach to determine their sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

Dietz

Cook

Wilson

et al. 2021

Food Research International

Self Cite

View full text Add to dashboard Cite

Sensory properties of supercritical CO₂ fractions extracted from Magnum hop essential oil

Cited by 23 publications

References 42 publications

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

Optimized Supercritical CO2 Extraction Enhances the Recovery of Valuable Lipophilic Antioxidants and Other Constituents from Dual-Purpose Hop (Humulus lupulus L.) Variety Ella

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

Contact Info

Product

Resources

About

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil

Cited by 23 publications

References 42 publications

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

Optimized Supercritical CO2 Extraction Enhances the Recovery of Valuable Lipophilic Antioxidants and Other Constituents from Dual-Purpose Hop (Humulus lupulus L.) Variety Ella

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

Contact Info

Product

Resources

About

Sensory properties of supercritical CO₂ fractions extracted from Magnum hop essential oil