Influence of Hop Oil Content and Composition on Hop Aroma Intensity in Dry-Hopped Beer

Literature Cited

• American Society of Brewing Chemists. Methods of Analysis, 14th Ed. Hops-13 Total essential oil in hops and hop pellets by steam distillation; −17 Hop essential oils by capillary gas chromatographyflame ionization detection. ASBC, St. Paul, MN, 2016.
   Google Scholar
• Bailey, B., Schönberger, C., Drexler, G., Gahr, A., Newman, R., Pöschl, M., and Geiger, E. Influence of hop harvest date on hop aroma in dry-hopped beers. Tech. Q. Master Brew. Assoc. Am. (online), doi: 10.1094/TQ-46-2-0409-01, 2009.
   Google Scholar
• Buttery, R. G., and Ling, L. Identification of hop varieties by gas chromatographic analysis of their essential oils: Capillary gas chromatography patterns and analyses of hop oils from American grown varieties. J. Agric. Food Chem. 15(3):531–535, doi: 10.1021/jf60151a010, 1967.
   Web of Science ®Google Scholar
• Dresel, M., Van Opstaele, F., Praet, T., Jaskula-Goiris, B., Van Holle, A., Naudts, D., De Keukeleire, D., De Cooman, L., and Aerts, G. Investigation of the impact of the hop variety and the hopping technology on the analytical volatile profile of single-hopped worts and beers. Brew. Sci. 66:162–175, 2013.
   Google Scholar
• Eyres, G., and Dufour, J.-P. Hop essential oil: Analysis, chemical composition and odor characteristics. In: Beer in Health and Disease Prevention, 7:239–254, 2009.
   Google Scholar
• Feng, S. Aroma-active compounds in ‘Centennial’, ‘Citra,’ and ‘Nelson Sauvin’ hop varieties and their aroma contribution to dry-hopped beer. Master's thesis, Oregon State University, Corvallis, OR, 2014.
   Google Scholar
• Fritsch, H. T., and Schieberle, P. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian pilsner-type beer. J. Agric. Food Chem. (online), doi: 10.1021/jf051167k, 2005.
   Google Scholar
• Gros, J., Nizet, S., and Collin, S. Occurrence of odorant polyfunctional thiols in the super alpha Tomahawk hop cultivar: Comparison with the thiol-rich Nelson Sauvin bitter variety. J. Agric. Food Chem. (online), doi: 10.1021/jf201294e, 2011.
   Google Scholar
• Guadagni, D. G., Buttery, R. G., and Harris, J. Odour intensities of hop oil components. J. Sci. Food Agric. (online), doi: 10.1002/jsfa.2740170311, 1966.
   Google Scholar
• Haley, J., and Peppard, T. L. Differences in utilisation of the essential oil of hops during the production of dry-hopped and late-hopped beers. J. Inst. Brew. (online), doi: 10.1002/j.2050-0416, 1983.
   Google Scholar
• Inui, T., Tsuchiya, F., Ishimaru, M., Oka, K., and Komura, H. Different beers with different hops. relevant compounds for their aroma characteristics. J. Agric. Food Chem. (online), doi: 10.1021/jf3053737, 2013.
   Google Scholar
• Kishimoto, T., Kobayashi, M., Yako, N., Iida, A., and Wanikawa, A. Comparison of 4-mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions. J. Agric. Food Chem. (online), doi: 10.1021/jf072173e, 2008.
   Google Scholar
• Kishimoto, T., Wanikawa, A., Kagami, N., and Kawatsura, K. Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar–sorptive extraction method with GC-MS. J. Agric. Food Chem. (online), doi: 10.1021/jf050072f, 2005.
   Google Scholar
• Kishimoto, T., Wanikawa, A., Kono, K., and Shibata, K. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties. J. Agric. Food Chem. (online), doi: 10.1021/jf061342c, 2006.
   Google Scholar
• Lam, K. C., Foster, R. T., and Deinzer, M. L. Aging of hops and their contribution to beer flavor. J. Agric. Food Chem. (online), doi: 10.1021/jf00070a043, 1986.
   Google Scholar
• Lermusieau, G., Bulens, M., and Collin, S. Use of GC-olfactometry to identify the hop aromatic compounds in beer. J. Agric. Food Chem. (online), doi: 10.1021/jf0101509, 2001.
   Google Scholar
• Lermusieau, G., and Collin, S. Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples. J. Am. Soc. Brew. Chem. 59:39–43, doi: 10.1094/ASBCJ-59-0039, 2001.
   Web of Science ®Google Scholar
• Lewis, M. J., and Young, T. W. Brewing. Kluwer Academic/Plenum Publishers, New York, NY, 2001.
   Google Scholar
• Murakami, A. A., Rader, S., Chicoye, E., and Goldstein, H. Effect of hopping on the headspace volatile composition of beer. J. Am. Soc. Brew. Chem. 47:35–42, doi: 10.1094/ASBCJ-47-0035, 1989.
   Google Scholar
• Murphy, J. M., and Probasco, G. The development of brewing quality characteristics in hops during maturation. Tech. Q. Master Brew. Assoc. Am. 33(3):149–159, 1996.
   Google Scholar
• Nickerson, G. B., and Van Engel, E. L. Hop aroma component profile and the aroma unit. J. Am. Soc. Brew. Chem. 50:77–81, doi: 10.1094/ASBCJ-50-0077, 1992.
   Google Scholar
• Peacock, V. E. The value of linalool in modeling hop aroma in beer. Tech. Q. Master Brew. Assoc. Am. 47:29–32, 2010.
   Google Scholar
• Peacock, V. E., and Deinzer, M. L. Chemistry of hop aroma in beer. J. Am. Soc. Brew. Chem. 39:136–141, doi: 10.1094/ASBCJ-39-0136, 1981.
   Google Scholar
• Peacock, V. E., Deinzer, M. L., Likens, S. T., Nickerson, G. B., and McGill, L. A. Floral hop aroma in beer. J. Agric. Food Chem. (online), doi: 10.1021/jf00108a041, 1981.
   Google Scholar
• Peacock, V. E., Deinzer, M. L., McGill, L. A., and Wrolstad, R. E. Hop aroma in American beer. J. Agric. Food Chem. (online), doi: 10.1021/jf60230a025, 1980.
   Google Scholar
• Perpète, P., Mélotte, L., Dupire, S., and Collin, S. Varietal discrimination of hop pellets by essential oil analysis I. Comparison of fresh samples. J. Am. Soc. Brew. Chem. 56:104–108, doi: 10.1094/ASBCJ-56-0104, 1998.
   Web of Science ®Google Scholar
• Praet, T., Van Opstaele, F., Steenackers, B., De Brabanter, J., De Vos, D., Aerts, G., and De Cooman, L. Changes in the hop-derived volatile profile upon lab scale boiling. Food Res. Int. (online), doi: 10.1016/j.foodres.2015.05.022, 2015.
   Google Scholar
• Schönberger, C., and Kostelecky, T. 125th Anniversary review: The role of hops in brewing. J. Inst. Brew. (online), doi: 10.1002/j.2050-0416.2011.tb00471.x, 2011.
   Google Scholar
• Sharp, D. C., Townsend, M. S., Qian, Y., and Shellhammer, T. H. Effect of harvest maturity on the chemical composition of Cascade and Willamette hops. J. Am. Soc. Brew. Chem. 72:231–238, http://dx.doi.org/10.1094/ASBCJ-2014-1002-01, 2014.
   Web of Science ®Google Scholar
• Sharpe, F. R., and Laws, D. R. J. The essential oil of hops: A review. J. Inst. Brew. (online), doi: 10.1002/j.2050-0416.1981.tb03996.x, 1981.
   Google Scholar
• Steinhaus, M., Wilhelm, W., and Schieberle, P. Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis. Eur. Food Res. Technol. (online), doi: 10.1007/s00217-006-0507-6, 2007.
   Google Scholar
• Van Engel, E. L., and Nickerson, G. B. Use of the hop aroma component profile to calculate hop rates for standardizing aroma units and bitterness units in brewing. J. Am. Soc. Brew. Chem. 50:82–88, doi: 10.1094/ASBCJ-50-0082, 1992.
   Google Scholar
• Wolfe, P. H. A study of factors affecting the extraction of flavor when dry hopping beer. Master's thesis, Oregon State University, Corvallis, OR, 2012.
   Google Scholar