Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties |
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Authors: | Kishimoto Toru Wanikawa Akira Kono Katsunori Shibata Kazunori |
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Institution: | Brewing Research and Development Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan. toru.kishimoto@asahibeer.co.jp |
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Abstract: | Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated. |
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