title: Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
abstract: Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.
authors.affiliation: Brewing Research and Development Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan. toru.kishimoto@asahibeer.co.jp
authors.forename: Toru
authors.initials: T
authors.lastname: Kishimoto
authors.forename: Akira
authors.initials: A
authors.lastname: Wanikawa
authors.forename: Katsunori
authors.initials: K
authors.lastname: Kono
authors.forename: Kazunori
authors.initials: K
authors.lastname: Shibata
mesh_terms: D001515:Beer / Q000032:analysis*; D004952:Esters / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D027582:Humulus / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D013729:Terpenes / Q000032:analysis
chemical_list: D004952:Esters; D013729:Terpenes