Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes
| Autor: | Hubert Kollmannsberger, Thomas Becker, Zita E. Martins, Isabel M.P.L.V.O. Ferreira, Júlio C. Machado, Martina Gastl, Florian Lehnhardt, Miguel A. Faria |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Health (social science) certified assessors Agglomerative hierarchical clustering TP1-1185 Plant Science 01 natural sciences Health Professions (miscellaneous) Microbiology Article Hop (networking) Chemometrics 0404 agricultural biotechnology quantitative descriptive analysis 010608 biotechnology Olfactometry Quantitative Descriptive Analysis Food science Aroma Mathematics wild hops olfactometry multivariate statistical analysis biology aroma compounds business.industry Chemical technology CATA 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Brewing beer Multivariate statistical business Food Science |
| Zdroj: | Foods Volume 10 Issue 6 Foods, Vol 10, Iss 1397, p 1397 (2021) |
| ISSN: | 2304-8158 |
| Popis: | Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (p < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (p < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential. |
| Databáze: | OpenAIRE |
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