The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

ABSTRACT Hop‐derived sesquiterpenoid‐type oxidation products have been associated with a spicy or herbal hoppy beer character. However, the flavour threshold values of hitherto identified oxygenated sesquiterpenes are generally much higher than their estimated levels in beer. By applying two‐step su...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2002, Vol.108 (1), p.86-93
Main Authors: Goiris, Koen, Ridder, Marjan, Rouck, Gert, Boeykens, Annick, Opstaele, Filip, Aerts, Guido, Cooman, Luc, Keukeleire, Denis
Format: Article
Language:English
Subjects:
Beer
Beers
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
hop aroma
hops
oxygenated sesquiterpenoids
spicy flavour
supercritical fluid extraction
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Summary:ABSTRACT Hop‐derived sesquiterpenoid‐type oxidation products have been associated with a spicy or herbal hoppy beer character. However, the flavour threshold values of hitherto identified oxygenated sesquiterpenes are generally much higher than their estimated levels in beer. By applying two‐step supercritical fluid extraction of hop pellets using carbon dioxide, followed by chromatographic purification of the enriched sesquiterpenoid fraction, highly specific varietal hop oil essences containing all main oxygenated sesquiterpenes were obtained. Post‐fermentation addition (at ppb levels) of these purified sesquiterpenoid essences from various European aroma hops led to distinctive spicy or herbal flavour notes, reminiscent of typical ‘noble’ hop aroma. It is concluded that a spicy hop flavour impression in beer depends significantly on minor constituents of the natural sesquiterpenoid hop oil fraction.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.2002.tb00129.x