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VIEW ARTICLE DOI: 10.1094/ASBCJ-56-0104
Varietal Discrimination of Hop Pellets by Essential Oil Analysis I. Comparison of Fresh Samples. Philippe Perpète, Laboratoire de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium; Laurent Mélotte and Stéphane Dupire, INTERBREW, Vaarstraat 137, B-3000 Leuven, Belgium; and Sonia Collin (1), Laboratoire de Brasserie et des Industries Alimentaires, Louvain-la-Neuve. (1) Corresponding author. J. Am. Soc. Brew. Chem. 56(3):104-108, 1998. Accepted June 3, 1998.
The aim
of this study
was to differentiate
hop pellets
by essential
oil analysis.
Volatile compounds
of five aromatic
cultivars (Styrie,
Saaz, Lublin,
Mount Hood,
and Hallertau)
and seven bitter
cultivars (Northern
Brewer, Nugget,
Pride of Ringwood,
Northdown, Galena,
Target, and
Challenger)
were extracted
with a Likens-Nickerson
simultaneous
solvent extractor.
The extracts
had a strong
hop aroma that
varied according
to the type
of hop. Approximately
100 compounds
were separated
by gas chromatography
(GC) and identified
by GC-mass spectrometry.
An identification
flowchart including
seven terpenic
compounds, four
esters, and
one methyl ketone
was established
to discriminate
between fresh
samples of the
12 investigated
cultivars. High
amounts of bergamotene
and farnesene
were found only
in Saaz, Lublin,
and Styrie samples.
Quantification
of 4-decenoic
acid methyl
ester and 3-methyl
butyl isobutyrate
proved a quick
means of distinguishing
non-European
and European
bitter hops
from aromatic
cultivars. Keywords:
3-Methyl butyl
isobutyrate,
Bergamotene,
Flavor, Hop
aroma, Hop cultivars
El propósito
de este estudio
fue diferenciar
lúpulo
en pellets por
análisis
de aceites esenciales.
Compuestos volátiles
de 5 variedades
aromáticas
(Styrie, Saaz,
Lublin, Mount
Hood, y Hallertau)
y siete variedades
amargas (Northern
Brewer, Nugget,
Pride of Ringwood,
Northdown, Galena,
Target, y Challenger)
fueron extraídas
con el extractor
simultáneo
de solventes
Likens-Nickerson.
Los extractos
tuvieron un
fuerte aroma
a 1úpulo,
variando de
acuerdo al tipo
de 1úpulo.
Casi cien compuestos
fueron separados
por cromatografía
de gases e identificados
por espectrometría
de masas. Un
diagrama de
flujo de identificación
incluyendo 7
compuestos terpénicos,
4 ésteres,
y una metilcetona
fueron establecidas
para discriminar
entre muestras
frescas de las
12 variedades
investigadas.
Altas cantidades
de bergamoteno
y farneseno
fueron encontradas
solamente en
muestras de
Saaz, Lublin,
y Styrie. La
cuantificación
del éster
metilico del
ácido
4-decenoico
y del isobutirato
de 3- metilbutilo
proveen un medio
rápido
para distinguir
lúpulos
amargos europeos
y no-europeos
de variedades
aromáticas.
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