Single Nucleotide Polymorphisms and Biochemical Markers As Complementary Tools To Characterize Hops (<i>Humulus lupulus</i> L.) in Brewing Practice

Holle, Ann Van; Muylle, Hilde; Ruttink, Tom; Landschoot, Anita Van; Haesaert, Geert; Naudts, Dirk; Keukeleire, Denis De; Roldán‐Ruiz, Isabel

doi:10.1021/acs.jafc.9b00816

Cited by 11 publications

(20 citation statements)

References 48 publications

(107 reference statements)

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“…In our previous research ( 18, 19 ) , biochemical dissimilarities were found between Amarillo hops cultivated in Idaho or Washington, and between Cascade hops cultivated in Australia, Germany, or Washington. The bitter acids and essential oil content, and especially the composition of the oils, were affected by the geographical region where the two hop varieties were cultivated.…”

Section: Introductionmentioning

confidence: 84%

“…True‐to‐type hop samples, confirmed using DNA fingerprinting ( 19 ) , of three widely used hop varieties were investigated: ‐Amarillo (‘VGXP01’) is an American hop variety introduced in 2003 by Virgil Gamache Farms Inc., Toppenish, Washington ( 33 ) . Amarillo is resistant to most common hop diseases and enjoys worldwide appreciation as a dual‐purpose variety conferring both aromatic as well as bittering qualities to beer ( 18, 34 ) . ‐Cascade was released in 1972 and has been the most popular hop variety among craft brewers for a number of years ( 34 ) .…”

Section: Methodsmentioning

confidence: 99%

“…Hop aroma profiling of the samples and processing of the chromatographic data were carried out as described previously ( 19 ) . Headspace solid‐phase micro‐extractions (HS‐SPME) were automated using a CombiPal autosampler (CTC Analytics, Zwingen, Switzerland).…”

Section: Methodsmentioning

confidence: 99%

“…The specific hop attributes in beer largely depend on the hop variety or combination of varieties used, the type and quantity of hop products added, the timing of hop addition, and the technologies applied during the brewing process ( 1, 6–13 ) . In recent years, evidence has been accumulating that specific hop brewing characteristics could also vary according to the terroir comprising of agricultural and environmental factors such as climate conditions, soil characteristics, water management, and cultivation methods ( 14–19 ) . Brewers can adjust the hop dosage for varying hop acid content in order to obtain the desired bitterness in beer.…”

Section: Introductionmentioning

confidence: 99%

“…There has been growing interest on the impact of the cultivation region with regard to the biochemical composition of hops ( 16, 18, 19, 27–32 ) but, to the best of our knowledge, only a few studies have looked at the relevance of the terroir on the sensory attributes of the resulting beers. For example, Forster and Gahr ( 27 ) investigated the variations in the biochemical and brewing characteristics of Cascade and Comet hops (2012 and 2013 crops) grown in the Yakima (USA) and in the Hallertau (Germany) regions.…”

Section: Introductionmentioning

confidence: 99%

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Relevance of hop terroir for beer flavour

et al. 2021

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Not only variety but also terroir may have a significant impact on the biochemical and brewing characteristics of hops and, consequently, on the resulting beer flavour profile. To date, in contrast to variety‐specific effects, comprehensive research data on the impact of terroir on hop brewing characteristics are limited. Therefore, the relevance of hop terroir was further explored with three industrially important hop varieties by examining the consequences of terroir‐driven variations in hop characteristics on the sensory attributes and qualities of beer. Eight single‐hop beers were produced with T90 hop pellets from distinct cultivation regions worldwide: (i) Amarillo hops grown in Germany, Idaho, or Washington, (ii) Cascade hops grown in Australia, Germany, or Washington, and (iii) Centennial hops grown in Belgium or Washington. Clear biochemical and sensory differences were found between single‐hop beers produced with hop pellets of the same variety cultivated in distinct geographical regions. It was confirmed that terroir‐related characteristics of hop batches affect the sensory attributes of beer and that the effects are variety dependent. These insights may allow brewers to account for the impact of hop terroir on the consistency and the quality of their beers, while it may open perspectives for subtle diversification in beer flavour profiles. Additional research should further unravel the link between terroir‐related hop characteristics and the hoppy aroma and flavour of the resulting beers. © 2021 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 84%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Relevance of hop terroir for beer flavour

et al. 2021

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Preparation of green colorimetric pH sensor using Humulus lupulus L. (common hop) biomolecular extract for sweat monitoring

et al. 2023

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Novel smart cotton diagnostic assay was developed toward onsite sensing of sweat pH variations for possible medical applications such as drug test and healthcare purposes. Humulus lupulus L. extract was obtained according to previously reported procedure. As reported by high-performance liquid chromatography (HPLC), the extract demonstrated the presence of hop acids, prenylchalcones, and prenylflavanones, which is responsible for the colorimetric changes. The extract was applied to cellulose fibers employing potassium aluminum sulfate as mordant. This was observed by the formation of mordant/xanthohumol nanoparticles onto cotton surface. The absorption spectra and CIE (Commission Internationale de l'Eclairage) Lab screening of the prepared cotton assay showed colorimetric changes in association with hypsochromic shift from 600 nm to 433 nm upon exposure to sweat simulant fluid (pH < 7). The biochromic activity of the xanthohumol-finished cotton depends mainly on the halochromic performance of the xanthohumol chromophore to show a colorimetric switch from yellow to white owing to intramolecular charge transfer in the xanthohumol molecule. No substantial defects were detected in gas-permeability and stiffness of the treated fabrics. Satisfactory fastness was approved for the xanthohumol-dyed diagnostic cotton assay.

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