Abstract Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer. This high use of hops, particularly via late- or dry-hopping, creates a need to better understand the chemical contribution of these hop varieties during dry-hopping beer in order to predict brewing performance. Solvent-Assisted Flavor Evaporation (SAFE) and Aroma Extract Dilution Analysis (AEDA) was performed on unhopped beer that was dry-hopped individually with each of these varieties as well as the unhopped base. This technique was used to determine the aroma compounds that were the greatest contributors to the dry-hop character of these hops. The analysis of beer prepared with Cascade, Chinook, and Centennial identified 9, 10, and 11 character impact compounds, respectively. Commonalities were observed among the three varieties regarding 2-furanmethanol, linalool, geraniol, cis-geranic acid methyl ester, and n-decanoic acid in dry-hopped beer. Variation between the hop volatiles found to be important for Centennial and Chinook dry-hop aroma was a function of only a few character impact compounds, whereas Cascade was slightly different, anchored heavily by benzenacetaldeyde. The relative similarities and differences that these three hop cultivars attribute to beer during dry-hopping were revealed by comparing which compounds were important for the characteristic aroma profiles of these cultivars in single dry-hop beers.. This knowledge is important for brewers wishing to introduce potential replacement hops and/or reductions for these hop cultivars in the future and guide the direction of future blending studies.

中文翻译：

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Cascade、Chinook 和 Centennial 干啤酒花的香气提取物稀释分析

摘要 Cascade、Chinook 和 Centennial 啤酒花在整个酿造行业中被广泛使用，无论是单独使用还是以各种组合形式为啤酒添加啤酒花香气。啤酒花的大量使用，特别是通过延迟或干酒花，需要更好地了解这些酒花品种在干酒花啤酒过程中的化学贡献，以预测酿造性能。溶剂辅助风味蒸发 (SAFE) 和香气提取物稀释分析 (AEDA) 是在未酒花啤酒上进行的，这些啤酒是用这些品种中的每一个单独干酒花的，以及未酒花的基酒。该技术用于确定对这些啤酒花的干酒花特性有最大贡献的香气化合物。对用 Cascade、Chinook 和 Centennial 制备的啤酒进行分析，确定了 9、10 和 11 种影响特性的化合物，分别。在干酒花啤酒中2-呋喃甲醇、芳樟醇、香叶​​醇、顺式香叶酸甲酯和正癸酸这三个品种之间观察到了共性。发现对 Centennial 和 Chinook 干酒花香气很重要的酒花挥发物之间的差异仅是少数影响特征的化合物的函数，而 Cascade 略有不同，主要受苯乙醛的影响。通过比较哪些化合物对单一干啤酒花啤酒中这些品种的特征香气特征很重要，揭示了这三个啤酒花品种在干啤酒花过程中归因于啤酒的相对异同。