Flavor Activity of Sesquiterpene Oxidation Products, Formed Upon Lab-Scale Boiling of a Hop Essential Oil-Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)

作者：Praet Tatiana^*; Van Opstaele Filip; Steenackers Bart; De Vos Dirk; Aerts Guido; De Cooman Luc

来源：Journal of the American Society of Brewing Chemists, 2016, 74(1): 65-76.

DOI：10.1094/ASBCJ-2016-1205-01

• Beer
• Hoppy aroma
• Kettle hopping
• Oxygenated sesquiterpenoids
• Sesquiterpene hydrocarbons
• Sesquiterpene oxidation products

The "kettle hop" aroma, a most complicated flavor characteristic of conventionally hopped lager beers, has been associated with hop essential oil-derived oxygenated sesquiterpenoids. In this study, an oxygenated sesquiterpenoid fraction, mainly consisting of sesquiterpene oxidation products, was obtained by lab-scale boiling of a varietal sesquiterpene hydrocarbon fraction (cv. Saaz), and its volatile fingerprint was characterized analytically via headspace solid-phase microextraction GC-MS. Addition of this fraction to nonaromatized iso-alpha-acid-bittered beer resulted in a shift of the flavor profile in favor of woody, spicy, and hoppy notes. GC-olfactometry analysis of the sensory-relevant oxygenated sesquiterpenoid fraction revealed two zones that were clearly flavor active, the first zone containing humulene epoxide III, humulenol II, and caryophylla- 4(12), 8(13)-diene-5-ol, and the second zone comprising (3Z)caryophylla- 3,8(13)-diene-5-ol (alpha and beta) and 14-hydroxy-beta-caryophyllene. These compounds are candidate key impact compounds for kettle hop aroma. Although the oxygenated sesquiterpenoid fraction was created offline, the fraction shows potential relevance to brewing practice.

• 出版日期2016