Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris

The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which r...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2018-02, Vol.66 (6), p.1452-1460
Main Authors: Neiens, Silva D, Steinhaus, Martin
Format: Article
Language:English
Subjects:
Flavoring Agents - chemistry
Flavoring Agents - isolation & purification
Fruit - chemistry
Gas Chromatography-Mass Spectrometry
Humulus - chemistry
Humulus - classification
Molecular Structure
Odorants - analysis
Volatile Organic Compounds - chemistry
Volatile Organic Compounds - isolation & purification
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Summary:The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor dilution (FD) factor range of 16 to 2048. On the basis of high FD factors, myrcene, (3R)-linalool, and 2- and 3-methylbutanoic acid were confirmed as important variety-independent hop odorants. (1R,4S)-Calamenene was identified for the first time as an odor-active compound in hops. Clear differences in the FD factors and their subsequent objectification by stable isotope dilution quantitation suggested that high concentrations of the esters ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, and propyl 2-methylbutanoate cause the characteristic fruity, cantaloupe-like odor note in Huell Melon hops, whereas the fruity and minty odor notes in Polaris are associated with high amounts of 3-methylbutyl acetate and 1,8-cineole.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.7b05859