The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer
Koen Goiris, 1 Marjan De Ridder, 1 Gert De Rouck, 1 Annick Boeykens, 1 Filip Van Opstaele, 1 Guido Aerts, 1 Luc De Cooman 1 and Denis De Keukeleire 2, 3
1 KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium
2 Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, B-9000 Ghent, Belgium
3 Corresponding author. E-mail: Denis.DeKeukeleire@rug.ac.be
J. Inst. Brew. 108(1):86-93 2002 | VIEW ARTICLE
ABSTRACT
Hop-derived sesquiterpenoid-type oxidation products have been associated with a spicy or herbal hoppy beer character. However, the flavour threshold values of hitherto identified oxygenated sesquiterpenes are generally much higher than their estimated levels in beer. By applying two-step supercritical fluid extraction of hop pellets using carbon dioxide, followed by chromatographic purification of the enriched sesquiterpenoid fraction, highly specific varietal hop oil essences containing all main oxygenated sesquiterpenes were obtained. Post-fermentation addition (at ppb levels) of these purified sesquiterpenoid essences from various European aroma hops led to distinctive spicy or herbal flavour notes, reminiscent of typical 'noble' hop aroma. It is concluded that a spicy hop flavour impression in beer depends significantly on minor constituents of the natural sesquiterpenoid hop oil fraction.
Key words:
Beer, hops, supercritical fluid extraction, hop aroma, spicy flavour, oxygenated sesquiterpenoids.
Publication no. G-2002-0321-03R ©2002 The Institute & Guild of Brewing