Abstract

Beers hopped with 79 varieties were brewed in small-scale fermenters, and 127 hop-derived compounds were picked up by comparing with the chromatogram of unhopped beer, after the analysis of the stir bar sorptive extraction gas chromatography-mass spectrometry method. The 127 hop-related flavor compounds were used to examine the interrelationship with the hop varieties by principal component analysis (PCA). Different varieties and amounts of hop pellets based on equal amounts of alpha-acids were added to the cooled wort. Addition of higher amounts of hops resulted in lower concentrations of apparent extracts of beer, suggesting the presence of dextrin-hydrolyzing enzymes in the hops. PCA largely established five directions. Direction I including Cascade, Amarillo, Citra, Simcoe, Mosaic, Wai-iti, and Hallertau Blanc varieties was linked to geraniol and citronellol, both known to contribute to citrus characteristics. Direction II including Bobek, Styrian Gold, and Moutueka varieties was associated with linalool and 6-methyl-5-hepten-2-one. Direction III including Hersbrucker and Saphir was linked to sesquiterpene alcohols. Direction IV was associated with hydrophobic monoterpenes, and direction V was linked to hydrophobic sesquiterpenes. Further study of these hop varieties and constituents can help advance our knowledge in using different hop varieties to achieve defined aroma and taste of beer.

摘要

采用小规模发酵罐酿造79个品种的啤酒花，通过搅拌棒吸附萃取气相色谱-质谱法分析，与未加酒花啤酒的色谱图比较，共检出127种酒花衍生化合物。通过主成分分析 (PCA)，使用 127 种与啤酒花相关的风味化合物来检查与啤酒花品种的相互关系。将基于等量α-酸的不同品种和数量的啤酒花颗粒添加到冷却的麦芽汁中。添加较高量的啤酒花导致啤酒的表观提取物浓度较低，这表明啤酒花中存在糊精水解酶。PCA 主要建立了五个方向。方向 I 包括 Cascade、Amarillo、Citra、Simcoe、Mosaic、Wai-iti、和 Hallertau Blanc 品种与香叶醇和香茅醇有关，众所周知，这两者都有助于柑橘特性。方向 II 包括 Bobek、Styrian Gold 和 Moutueka 品种与芳樟醇和 6-methyl-5-hepten-2-one 相关。方向 III 包括 Hersbrucker 和 Saphir 与倍半萜醇有关。方向 IV 与疏水性单萜相关，方向 V 与疏水性倍半萜相关。对这些酒花品种和成分的进一步研究有助于提高我们在使用不同酒花品种来实现啤酒的特定香气和口味方面的知识。方向 III 包括 Hersbrucker 和 Saphir 与倍半萜醇有关。方向 IV 与疏水性单萜相关，方向 V 与疏水性倍半萜相关。对这些酒花品种和成分的进一步研究有助于提高我们在使用不同酒花品种来实现啤酒的特定香气和口味方面的知识。方向 III 包括 Hersbrucker 和 Saphir 与倍半萜醇有关。方向 IV 与疏水性单萜相关，方向 V 与疏水性倍半萜相关。对这些酒花品种和成分的进一步研究有助于提高我们在使用不同酒花品种来实现啤酒的特定香气和口味方面的知识。