Abstract
Hops flowers are used to impart highly desirable hoppy aromas in beer. The emergence of craft brewing caused an increase in the popularity of intense hoppy beer determining a breeding trend for new hop flavour varieties that differ in terms of oil contents and compounds. The aim of this work is to examine the relationship between volatile organic compounds (VOCs) and sensory properties in an Italian craft beer brewed with 2 selected Italian wild hop varieties and a commercial one (Cascade) grown in 2 sites with different environmental condition. Since the beer aroma is represented by hop flowers and so they increase incise in the finished product. In this study, 6 beer samples produced by an Italian microbrewery using hop plants were collected and analysed for Volatile Organic Compounds (VOCs) profiles using a PTR-TOF-MS and a sensory evaluation (panel and consumer tests). Multivariate statistical analyses (PCA and CANOCO) showed as “Cascade commercial” sample marks with the highest intensity of taste in comparison to other samples. Results showed low interest for the aromas the hops imparted to the beers produced in relationships to the commercial variety grown and bought. In addition, the grown commercial cascade resulted to be interesting, producing a modified aroma profile when compared to its commercial counterpart. Finally, this study showed an initial contribution to screen other wild genotypes to identify new hops for direct use or breeding with new characteristics that can be used for the production of beer with a modified aroma.
Highlights
Hops (Humulus lupulus L.) flowers are used to impart a highly desirable hoppy aromas in beer
We evaluated the volatile organic compounds (VOCs) fingerprints of beer obtained from different hops either commercial orwild
The beer obtained with a cascade hops showed a more complex aromatic profile compared to the beers obtained using a wild hops (Table 3.)
Summary
Hops (Humulus lupulus L.) flowers are used to impart a highly desirable hoppy aromas in beer. The aroma profiles, determining pleasant characteristics in the final products, are defined by the essential oil composition and their relative amounts present in the lupulin glands of the non-pollinated mature female inflorescence. The composition of essential oil compound in these inflorescence can be very diverse. Van Opstaele et al [1] have identified more than 450 volatiles and suggested that hop oil may encompasses over 1000 different volatile compounds. The craft beer production has started in United States in around 1970s and a strong renaissance has been noticed recently [4]. Starting from 1990s, Italy has undergone through a steep growth of the craft beer sector as well [5, 6] which nowadays has expanded over 700 active craft brewery around the peninsula [7]. A several small breweries are renewing the interest for local raw materials and biodiversity [8]
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