Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method

Abstract

Beers hopped with 79 varieties were brewed in small-scale fermenters, and 127 hop-derived compounds were picked up by comparing with the chromatogram of unhopped beer, after the analysis of the stir bar sorptive extraction gas chromatography-mass spectrometry method. The 127 hop-related flavor compounds were used to examine the interrelationship with the hop varieties by principal component analysis (PCA). Different varieties and amounts of hop pellets based on equal amounts of alpha-acids were added to the cooled wort. Addition of higher amounts of hops resulted in lower concentrations of apparent extracts of beer, suggesting the presence of dextrin-hydrolyzing enzymes in the hops. PCA largely established five directions. Direction I including Cascade, Amarillo, Citra, Simcoe, Mosaic, Wai-iti, and Hallertau Blanc varieties was linked to geraniol and citronellol, both known to contribute to citrus characteristics. Direction II including Bobek, Styrian Gold, and Moutueka varieties was associated with linalool and 6-methyl-5-hepten-2-one. Direction III including Hersbrucker and Saphir was linked to sesquiterpene alcohols. Direction IV was associated with hydrophobic monoterpenes, and direction V was linked to hydrophobic sesquiterpenes. Further study of these hop varieties and constituents can help advance our knowledge in using different hop varieties to achieve defined aroma and taste of beer.

Keywords:

• Hop Creep
• SBSE
• terpenes
• unhopped beer
• 6-methyl-5-hepten-2-one

Disclosure statement

No potential conflict of interest was reported by the authors.

Correction Statement

This article has been republished with minor changes. These changes do not impact the academic content of the article.