title: Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions.
abstract: Contributions of hop-derived thiols were examined. Extremely strong fruity, black currant-like aromas were detected in beers hopped with some U.S. cultivars. 4-Mercapto-4-methylpentan-2-one (4MMP) was supposed to be the main contributor to the fruity aroma, and the contents between cultivars were investigated. In hop pellets, a negative correlation between 4MMP concentration and copper ion content in hops was observed. 4MMP was detected only in U.S., Australian, and New Zealand cultivars, but no European ones, which are treated with copper-containing fungicides (Bordeaux mixture) and therefore have a high content of copper ions. The 4MMP content was highest in Simcoe cultivars, followed by Summit, Apollo, Topaz, Cascade pellets, and also differed between crop years. It was indicated that most 4MMP exists freely in wort or in hop pellets with only small amounts formed from precursors and that the amounts increased during the fermentation process.
authors.affiliation: Research Laboratories of Brewing Technology, 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: Minoru
authors.initials: M
authors.lastname: Kobayashi
authors.forename: Nana
authors.initials: N
authors.lastname: Yako
authors.forename: Ayako
authors.initials: A
authors.lastname: Iida
authors.forename: Akira
authors.initials: A
authors.lastname: Wanikawa
mesh_terms: D001315:Australia; D004777:Environment; D006801:Humans; D027582:Humulus / Q000737:chemistry* / Q000254:growth & development*; D009520:New Zealand; D012903:Smell; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013649:Taste; D014481:United States; D014835:Volatilization
chemical_list: C501638:4-mercapto-4-methyl-pentan-2-one; D013438:Sulfhydryl Compounds