TAKAKO INUI (1), Mariko Ishimaru (1), Fumihiko Tsuchiya (2), Kaneo Oka (1), Nobuyuki Fukui (1)
(1) Suntory Liquors Ltd., Beer Development Department, Mishima-gun,
Osaka, Japan; (2) LECO Japan Corp., Mass Spectrometry Division,
Shinagawa-ku, Tokyo, Japan
Aroma compounds in hop have already been reported in many studies,
especially terpenoids, esters, acids, and so on. Some of these compounds
contained less-than-threshold concentration. However, these compounds
may show influences on aroma or flavor in beer by the effect of other
co-existing compounds in beer products. Compounds arise from hop, some
move into beer products unchanged, but some are converted to different
compounds during brewing processes, such as boiling or yeast
fermentation. Therefore, the aroma characteristics of hop itself can be
different from those in beer. So, we tried to detect such hop-derived
compounds in beer in full detail by comparing the hopped beer and the
unhopped beer using high-speed GC×GC TOF-MS. Furthermore, we have
compared the differences of aroma characteristics and the compounds
contained by changing the variety of hops, such as Saaz, Hallertau
Mittelfuh, Tradition, Perle, and Cascade. In this study, the amount of
each hop added was determined to adjust the concentration of linalool in
each beer to be the same, because linalool shows strong influence on
flavor intensity and characteristics on hopped beer. The difference of
aroma profiles of each hopped beer indicates the genetic diversity and
the phylogenetic relationships. Therefore, these studies should give
brewers the useful information on the requirement of the characteristics
of hops for designing new beer products and also give hop culturists
ideas for variety development.
Takako Inui graduated from Kyusyu University. She started her
research career with Suntory Ltd. in 1989 at the Institute for
Fundamental Research. Since 2002, she has been conducting research at
the Institute for Beer Development on the development of brewing
technology and the flavor science of beers, including the hop itself.
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