The Flavoring Potential of Hop Polyphenols in Beer

Koen GoirisKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

Barbara Jaskula-GoirisKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, BelgiumCorrespondence[email protected]

Evelien SyrynKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

Filip Van OpstaeleKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

Gert De RouckKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

Guido AertsKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

Luc De CoomanKU Leuven, KAHO Sint-Lieven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000Gent, Belgium

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Abstract

The influence of hop polyphenols on the organoleptic properties of beer remains a matter of debate. Therefore, in this article, the use of different hop polyphenol fractions in combination with varying hop essences is discussed in relation to beer sensory properties (bitterness, fullness, and astringency). Hop polyphenol extracts made from spent hops, obtained after CO₂ extraction of hops, were evaluated in respect to their flavoring potential. Except for the proanthocyanidins, all polyphenolic preparations were highly flavor-active, with positive effects on mouthfeel. Furthermore, the novel hop polyphenol products offer great potential for innovative flavoring when combined with hop aroma essences.

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The Flavoring Potential of Hop Polyphenols in Beer

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The Flavoring Potential of Hop Polyphenols in Beer

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