VIEW ARTICLE DOI: 10.1094/ASBCJ-55-0065
Raw Hop Aroma Qualities by Trained Panel Free-Choice Profiling. Gregory J. Stucky and Mina R. McDaniel (1), Oregon State University, Department of Food Science and Technology, Corvallis, OR 97331. (1) Corresponding author. Phone: 541/737-6507. Fax 541/737-1877. J. Am. Soc. Brew. Chem. 55(2):65-72. Accepted February 20, 1997.
The technique of trained panel free-choice profiling was applied to characterize the aromas of eight commercial and seven experimental varieties of raw hops. Analysis of the panelists' scores by Generalized Procrustes Analysis (GPA) provided information on the relationships between samples. The GPA resulted in three significant principal axes (PA) that separated the commercial samples into five significantly different groups. The aromas of Hallertauer Tradition, Spalter Select, and Hallertauer Gold were characterized as fruity, spicy, grassy, and musty. Mt. Hood, Nugget, and Fuggles were characterized as hay, earthy, fishy, green, and mango. Tettnanger had a musty, smoky, pine, apricot aroma, and Perle had an apricot, green, fishy aroma. Experimental varieties 21689, 21683, and 21688 were characterized as hay, fruity, and floral and were similar to the German varieties (Hallertauer Gold, Hallertauer Tradition, and Spalter Select). The aromas of 21684 and 21686 were characterized as fruity, floral, spicy, herbal and were not similar to any of the commercial varieties. 21685 and 21687 had a hay, smoky, apricot aroma that was similar to Tettnanger. There was a strong correlation, based on data from gas chromatographic analysis of the hop oils and aroma descriptors, between the concentration of beta-pinene and the intensity of sage aroma, between myrcene and fruity and pine, linalool and floral, and limonene and fruity, citrus aromas. Keywords: Hops, Aroma, Free-choice profiling, Sensory.
La técnica de la descripción con libre elección por panel experto fue aplicada para caracterizar los aromas de ocho variedades comerciales y siete variedades experimentales de 1úpulos en flor. Análisis de los resultados de los panelistas por un Análisis Generalizado de Procrustes (GPA) proporcionó información acerca de las interrelaciones entre las muestras. El GPA dio como resultado tres ejes principales significativos (PA) que separaron las muestras comerciales en cinco grupos significativamente diferentes. Hallertauer Tradition, Spalter Select, and. Hallertauer Gold fueion caracterizados con aroma a frutas, especies, pasto y mohoso. Mt. Hood, Nugget, and Fuggles fueron descritos con aroma a heno, tierra, pescado, verde y mango. Tettnanger tenía un aroma a moho, ahumado, pino y albaricoque; y Perle tenía aroma de albaricoque, verde y a pescado. Las variedades experimentales 21689, 21683, y 21688 fueron descritas con aromas frutal, a heno y floral, y fueron similares a las variedades alemanas (Hallertauer Gold, Hallertauer Tradition and Spalter Select). 21684 y 21686 fueron descritas con aromas a frutas, floral, especies y hierbas que no son similares a ninguna de las variedades comerciales. 21685 y 21687 tuvieron un aroma a heno, ahumado y albaricoque que fue similar al Tettnanger. Hubo una fuerte correlación, basados en los datos del análisis por GC de los aceites de los lúpulos y los descriptores del aroma, entre la concentración de beta-pineno y la intensidad del aroma a salvia, y entre el mirceno, linalool y limoneno con los aromas a cítrico, frutas, floral y pino.