| Autor: |
Lafontaine S; Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616., Caffrey A; Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616., Dailey J; John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902., Varnum S; John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902., Hale A; Yakima Chief Ranches, 11051 Lateral A Road, Toppenish, Washington, United States 98948., Eichler B; Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353., Dennenlöhr J; Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353., Schubert C; Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353., Knoke L; Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353., Lerno L; Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616., Dagan L; Nyseos, 53 rue Claude François, Parc 2000, Montpellier, France 34080., Schönberger C; BarthHaas GmbH & Co. KG, Freiligrathstr. 7/9, Nürnberg, Germany 90482., Rettberg N; Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353., Heymann H; Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616., Ebeler SE; Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616. |
| Abstrakt: |
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried Humulus lupulus cones using UHPLC-qTOF-MS/MS and HPLC fractionation followed by GC-MS. The samples evaluated included hop cones from five important dual-purpose cultivars (varieties) in the United States, from two locations (farms) per variety and from three distinct harvest time points (maturities) per location, as dictated by dry-matter (% w/w) at the time of harvest. Hop variety accounted for the biggest variation among the concentrations of pentose-hexose monoterpene alcohol glycosides as well as other volatile and nonvolatile chemical factors measured in the samples. This indicates that genetics plays a major role in hop flavor production. Interestingly, "maturity", or ripeness at the time of harvest, was the next most significant factor impacting the concentrations of pentose-hexose monoterpene alcohol glycosides along with most of the other volatile and nonvolatile factors (such as total oil concentration and composition). However, maturity notably had a bigger impact on some cultivars such as Sabro, Mosaic, Simcoe, and Citra. Surprisingly, farm (i.e., location, farming practices, etc.) accounted for the least amount of variation among the concentrations of the different analytical factors. These results highlight the importance of breeding/genetics as well as considering hop maturity/ripeness at the time of harvest on the production and subsequent development of analytical chemical factors associated with driving hoppy beer flavor. It is essential for future studies assessing the impact of different farming practices and locations (i.e., regionality, terroir, etc.) on the constituents in hops important for hoppy beer flavor to consider and account for the impact of hop maturity as well as genetics. |
