Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes
Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was ap...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1397 |
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| author | Júlio C. Machado Florian Lehnhardt Zita E. Martins Miguel A. Faria Hubert Kollmannsberger Martina Gastl Thomas Becker Isabel M. P. L. V. O. Ferreira |
| author_facet | Júlio C. Machado Florian Lehnhardt Zita E. Martins Miguel A. Faria Hubert Kollmannsberger Martina Gastl Thomas Becker Isabel M. P. L. V. O. Ferreira |
| author_sort | Júlio C. Machado |
| collection | DOAJ |
| description | Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (<i>p</i> < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (<i>p</i> < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential. |
| first_indexed | 2024-03-10T10:20:09Z |
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| id | doaj.art-180bf2ade5f6406d9b91290b87d69f38 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:20:09Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-180bf2ade5f6406d9b91290b87d69f382023-11-22T00:27:27ZengMDPI AGFoods2304-81582021-06-01106139710.3390/foods10061397Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese GenotypesJúlio C. Machado0Florian Lehnhardt1Zita E. Martins2Miguel A. Faria3Hubert Kollmannsberger4Martina Gastl5Thomas Becker6Isabel M. P. L. V. O. Ferreira7LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalChair of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, GermanyLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalChair of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, GermanyChair of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, GermanyChair of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, GermanyLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalSensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analysis and agglomerative hierarchical clustering was applied for the sensory characterization of 15 wild hops of Portuguese genotypes, clustering them in two groups: one more sulphurous, floral, and fruity, and another more earthy, resinous, floral, and non-citrus fruits. Two hops representative of each group were selected for the production of four dry-hopped beers using the same base beer style (Munich Helles). Beers were analysed by quantitative descriptive analyses and quantification of hop-derived key volatile compounds. Multivariate statistical treatment of the data was performed. Results indicate significant differences (<i>p</i> < 0.05) in fruity, resinous, earthy, floral, and sulphurous attributes of hops, but the dry-hopped beers only have a significant increase (<i>p</i> < 0.05) in fruity and spicy notes when compared with non-dry-hopped Munich-style Helles beer. Hop olfactometry explained the sensory perception that the 11 hops not used for brewing (employed as supplementary observations) are placed into the space of the odour-active compounds profile of the four hops selected for brewing. These 11 hop samples have more spiciness than fruitiness potential.https://www.mdpi.com/2304-8158/10/6/1397wild hopsolfactometryaroma compoundsbeerCATAquantitative descriptive analysis |
| spellingShingle | Júlio C. Machado Florian Lehnhardt Zita E. Martins Miguel A. Faria Hubert Kollmannsberger Martina Gastl Thomas Becker Isabel M. P. L. V. O. Ferreira Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes Foods wild hops olfactometry aroma compounds beer CATA quantitative descriptive analysis |
| title | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| title_full | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| title_fullStr | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| title_full_unstemmed | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| title_short | Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes |
| title_sort | sensory and olfactometry chemometrics as valuable tools for assessing hops aroma impact on dry hopped beers a study with wild portuguese genotypes |
| topic | wild hops olfactometry aroma compounds beer CATA quantitative descriptive analysis |
| url | https://www.mdpi.com/2304-8158/10/6/1397 |
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