LIN ZHIPING (1)
(1) Beijing Yanjing Brewery Co. Ltd., Beijing, China
A method for the analysis of hop aroma components in beer by
headspace solid-phase microextraction with GC-MS was developed. Eight
hop aroma components such as linalool from which 40 domestic and
international samples were collected were precisely measured.
Multivariate analysis was applied to analyze hop aroma, and 3 factors
were extracted from principal component analysis, classifying hop aroma
components into 3 categories. Correlation analysis shows that linalool,
α-terpineol, and geraniol were significantly correlated with geranyl
acetate and citronellyl acetate. Discriminant analysis showed that
linalool, α-terpineol, geraniol, geranyl acetate, and citronellyl
acetate of different origins varied greatly. The trial went in-depth to
the influence of different hopping methods to beer hop aroma. Eight
kinds of hop aroma components were not detected in unhopped beer. The
content of hop aroma components was impacted significantly by adding
different varieties of hops for the last addition. When boiling time was
prolonged, the content of beer hop aroma components such as linalool
decreased remarkably. When the addition quantity was constant, hopping
in whirlpool instead of wort kettle could distinctively increase hop
aroma components content.
Lin Zhiping graduated from the School of Bioengineering of Jiangnan
University, Wuxi, China, in 2003 with a master’s degree in fermentation
engineering. In 1994, Lin started his career with Beijing Yanjing
Brewery Group Corporation, China. In 2003 he joined the Yanjing
National-Standard Research Center, engaging in brewing technology
research and development. He currently is deputy chief engineer of the
Yanjing Group and supervisor of the China National Research Institute of
Food and Fermentation Industries (CNRIFFI), as well as the supervisor
of the School of Bioengineering of Jiangnan University and an authorized
sommelier of the China Certification and Accreditation Association.
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