The Flavoring Potential of Hop Polyphenols in Beer

Goiris, Koen; Jaskula‐Goiris, Barbara; Syryn, Evelien; Opstaele, Filip Van; Rouck, Gert De; Aerts, Guido; Cooman, Luc De

doi:10.1094/asbcj-2014-0327-01

Cited by 31 publications

(33 citation statements)

References 11 publications

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“…Recently Goiris et al . summarized these findings and focused on the contribution of the different hop polyphenol classes to the fullness of beer. Their results showed that the prenylated flavonoid‐rich extract as well as the flavonol glycoside‐rich extract positively enhance the mouthfeel of beer.…”

Section: Hop Polyphenolsmentioning

confidence: 99%

“…Their data not only confirmed that hop polyphenols positively enhance the mouthfeel of beer but also that the impact on mouthfeel is subject to varietal differences (5). Recently Goiris et al (6) summarized these findings and focused on the contribution of the different hop polyphenol classes to the fullness of beer. Their results showed that the prenylated flavonoid-rich extract as well as the flavonol glycoside-rich extract positively enhance the mouthfeel of beer.…”

Section: Polyphenols In Beermentioning

confidence: 99%

“…The addition of a proanthocyanidin rich extract to beer had no perceivable impact on the mouthfeel but caused unwanted astringency. Of the three hop polyphenol-rich extracts, beers with added flavonol glycosides were preferred by the panellists (6). Tradition, Spalter Select, Hallertauer Mittelfrüh, Hersbruck Hersbrucker, Tettnang Tettnanger, Saaz and Cascade (87).…”

Section: Polyphenols In Beermentioning

confidence: 99%

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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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Section: Hop Polyphenolsmentioning

confidence: 99%

Section: Polyphenols In Beermentioning

confidence: 99%

Section: Polyphenols In Beermentioning

confidence: 99%

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

Schönberger²,

et al. 2014

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“…Even though the importance of (poly‐)phenolic substances (especially flavonol glycosides, flavanols, and phenolic acid ethyl esters) for red wine bitterness and astringency has been proven by recombination experiments (Hufnagel & Hofmann, ), their role in beer flavor is controversial (Langstaff & Lewis, ; Langstaff, Guinard, & Lewis, ). However, hop polyphenol extracts were found to influence beer mouthfeel, bitterness, and astringency (Goiris et al., ; McLaughlin, Lederer, & Shellhammer, ). Phenolic compounds were also found to influence bitterness perception in a recent study by Oladokun et al.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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“…Os compostos fenólicos do lúpulo constituem em média 4% da massa seca das flores de lúpulo, e apresentam uma vasta classe de compostos com distintas características químicas, como por exemplo, flavonoides, flavan-3-ois, taninos, ácidos fenólicos, flavonoides prenilados, multifidois glicosilados e estilbenos. 19,62 Os compostos fenólicos do lúpulo encontram-se principalmente nas pétalas e no eixo central do cone de lúpulo (ou "strig"), com exceção dos prenilflavonoides (xanthohumol, isoxanthohumol e compostos relacionados) que foram discutidos anteriormente nesta revisão, pois estes são encontrados majoritariamente nas glândulas de lupulina. 63 Os compostos fenólicos do lúpulo são antioxidantes naturais e, juntamente com os compostos fenólicos do malte, são responsáveis pela atividade antioxidante do mosto e da cerveja, protegendo-os de processos oxidativos, melhorando também a sua estabilidade e sabor.…”

Section: Química Dos Compostos Fenólicos Do Lúpulounclassified

Química Do Lúpulo

Durello¹,

Silva²,

Bogusz³

2019

Quím. Nova

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Recebido 17/07/2019; aceito 30/08/2019; publicado web em 11/09/2019 HOP CHEMISTRY. Hops in the brewing process are important for the chemical and sensorial quality of beer. Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural antioxidants (due to the presence of polyphenols) and flavor (due to the presence of volatiles and essential oils). In this paper, we present, for the first time in Portuguese, a critical and comprehensive review about the phytochemistry of hops and the relationship between hop chemistry and the brewing process.

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The Flavoring Potential of Hop Polyphenols in Beer

Cited by 31 publications

References 11 publications

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

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

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Química Do Lúpulo

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