Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers.
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in the FD factors, 14 odorants were identified as hop-derived. Among them were ethyl 2-methylpropanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate, myrcene, linalool, and geraniol. Differences between late hopped, dry hopped, and reference beers were substantiated by quantitation. Results showed minimal transfer of myrcene from hops into beer. Moderate transfer was observed for propyl 2-methylbutanoate, geraniol, and linalool. Process-induced changes of ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, and methyl 2-methylbutanoate were beyond a direct transfer from hops into beer, suggesting a formation from the corresponding hop-derived carboxylic acids by yeast. Spiking experiments revealed that linalool and propyl 2-methylbutanoate contributed particularly to the characteristic aroma of beers flavored with Huell Melon hops.
['Neiens|Silva D|SD|', 'Steinhaus|Martin|M|http://orcid.org/0000-0002-9879-1474']
D000328:Adult D001515:Beer D005260:Female D005285:Fermentation D005421:Flavoring Agents D005638:Fruit D006801:Humans D027582:Humulus D008297:Male D008875:Middle Aged D009812:Odorants D013649:Taste D015003:Yeasts D055815:Young Adult
hops Huell Melon late hopping dry hopping spiking experiment AEDA Humulus lupulus SIDA aroma extract dilution analysis stable isotope dilution assay transfer rate