1
|
Liu Y, Dancker P, Biendl M, Coelhan M. Comparison of polyfunctional thiol, element, and total essential oil contents in 32 hop varieties from different countries. Food Chem 2024; 455:139855. [PMID: 38833861 DOI: 10.1016/j.foodchem.2024.139855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/20/2024] [Accepted: 05/25/2024] [Indexed: 06/06/2024]
Abstract
Volatile thiol 3-mercaptohexan-1-ol (3MH) and particularly 4-mercapto-4-methylpentan-2-one (4MMP) are highly potent flavour compounds in hops. For the determination, a simple and robust stable isotope dilution LC-MS/MS method was developed and applied to 32 hop varieties worldwide from harvest years 2019 and 2020. Limit of detection, precision, and recovery were 0.15 μg/kg, 10%, and 97-108%, respectively. Levels of 3MH and 4MMP ranged from 1.9 to 79.2 μg/kg and from undetectable to 37.1 μg/kg, respectively. Citra, Mosaic, and Strata were rich in both thiols. ICP analyses revealed, that variation of potassium content between the two harvest years was inversely correlated with that of manganese and rubidium (|r| ≥ 0.89) among 12 US varieties excluding Citra and Mosaic. Total essential oil content (0.34-2.7 mL/100 g) was inversely correlated with calcium content (|r| ≥ 0.65). Greatly varying thiol levels depending on variety, region and harvest year might lead to differing flavour results in beer.
Collapse
Affiliation(s)
- Yang Liu
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany.
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany.
| | - Martin Biendl
- Halletauer Hopfenveredlungsgesellschaft m.b.H., Auhofstr. 10, 84048 Mainburg, Germany.
| | - Mehmet Coelhan
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany.
| |
Collapse
|
2
|
Sanekata A, Tanigawa A, Takoi K, Nakayama Y, Tsuchiya Y. Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18489-18498. [PMID: 37962414 DOI: 10.1021/acs.jafc.3c04740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
Hops are among the most important ingredients in beer that contribute to beer flavor. Consequently, novel types of hops have been bred and widely used worldwide. For example, the Sorachi Ace hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like aromas, to the finished beer. In our previous study, the unique volatile compound geranic acid was significantly detected only in the test beer brewed with the Sorachi Ace hop; moreover, the coexistence of geranic acid and other hop-derived flavor compounds could result in the characteristic aroma of the Sorachi Ace beers. In this study, selected hop-derived flavor compounds, including geranic acid, were compared among 17 hop varieties. The geranic acid content in the Sorachi Ace hop was the highest among the studied hops. We also investigated the behavior of geranic acid and related flavor compounds throughout the fermentation process. The content of geranic acid was higher than those of the other compounds during fermentation. Next, we compared the concentrations of these compounds in kettle-, late-, and dry-hopped beers using Sorachi Ace hop. The results revealed that geranic acid remained at higher concentrations from the worts to finished beers despite the decrease in the content of other hop-derived flavor compounds as a result of evaporation and/or other factors during brewing. Further, geranic acid could remain at high levels in the test-brewed beers with Sorachi Ace hops because of its behavior as an acid throughout the brewing process, including during wort boiling and fermentation.
Collapse
Affiliation(s)
- Ayako Sanekata
- Value Creation Frontier Laboratories, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Atsushi Tanigawa
- Product & Technology Innovation Department, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Kiyoshi Takoi
- Value Creation Frontier Laboratories, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Yasuyuki Nakayama
- Product & Technology Innovation Department, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Youichi Tsuchiya
- Value Creation Frontier Laboratories, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| |
Collapse
|
3
|
Chenot C, Collin S, Suc L, Roland A. Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13107-13113. [PMID: 37610825 DOI: 10.1021/acs.jafc.3c03640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
Recent studies have highlighted in malt the occurrence of the glutathionylated precursor of 3-sulfanylhexanol (G-3SHol) at concentrations reaching hundreds of μg/kg. Here, SIDA-LC-MS/MS was used to investigate the potential conversion of G-3SHol to its dipeptide and cysteinyl analogues during mashing. At 45 and 55 °C, malt γGT and carboxypeptidase activities quickly degrade G-3SHol (up to 90% loss), first to the cysteinylglycine conjugate and then to the cysteine conjugate (up to 205% increase). No γ-glutamylcysteine S-conjugate formation is observed. At 80 °C, despite enzyme inactivation, the G-3SHol level decreases steadily because of suspected imine formation with wort aldehydes at pH 5.5. More surprisingly, CysGly-3SHol is still generated at 80 °C. This indicates the presence in the wort of as yet unidentified precursors.
Collapse
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| | - Aurélie Roland
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| |
Collapse
|
4
|
Buiatti S, Tat L, Natolino A, Passaghe P. Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.
Collapse
|
5
|
Molitor RW, Fischborn T, Dagan L, Shellhammer TH. Examining How the Fermentation Medium Influences Thiol Expression and Its Perceived Aroma in Commercial Brewing Yeast Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2493-2502. [PMID: 36693141 DOI: 10.1021/acs.jafc.2c06966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In Saccharomyces, the IRC7 gene encodes for a cysteine S-conjugate β-lyase enzyme which can release polyfunctional thiols from their cysteinylated precursor forms, thereby promoting thiol aroma in beer. This study examined the thiol production of 10 commercial yeast strains in two different media, a hopped yeast extract-peptone-dextrose (YPD) medium and a 100% barley malt wort to explore how differences in yeast strain and medium conditions influence the release of polyfunctional thiols. 3-Sulfanylhexan-1-ol was most affected by medium conditions, and its concentrations were highest in wort fermentations. The higher nitrogen content and pH of the YPD medium relative to the wort fermentations were notable differences, and significant correlations between these variables and the extent of free thiol production were observed. A strong association existed between polyfunctional thiol concentrations and the fermentation-derived, malt, and hop-derived compounds 2-phenylethanol, β-damascenone, and β-ionone. The sensory impressions of thiol character in beer were influenced by the presence of other aromatic compounds such as esters and terpene alcohols, and aroma attributes such as "tropical" were not the most suitable for describing beers brewed with yeasts that fully express homozygous IRC7F. Sensory attributes "sweaty", "vegetal", and "overripe fruit" were more strongly associated with these strains.
Collapse
Affiliation(s)
- Richard W Molitor
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
| | - Tobias Fischborn
- Lallemand Incorporated, Brewing, 6100 Royalmount Avenue, Montreal, Quebec H4P2R2, Canada
| | - Laurent Dagan
- Nyséos, 53 rue Claude Francois, Parc 2000, Montpellier 34080, France
| | - Thomas H Shellhammer
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
| |
Collapse
|
6
|
Padgitt-Cobb LK, Pitra NJ, Matthews PD, Henning JA, Hendrix DA. An improved assembly of the "Cascade" hop ( Humulus lupulus) genome uncovers signatures of molecular evolution and refines time of divergence estimates for the Cannabaceae family. HORTICULTURE RESEARCH 2023; 10:uhac281. [PMID: 36818366 PMCID: PMC9930403 DOI: 10.1093/hr/uhac281] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/22/2022] [Indexed: 06/16/2023]
Abstract
We present a chromosome-level assembly of the Cascade hop (Humulus lupulus L. var. lupulus) genome. The hop genome is large (2.8 Gb) and complex, and early attempts at assembly were fragmented. Recent advances have made assembly of the hop genome more tractable, transforming the extent of investigation that can occur. The chromosome-level assembly of Cascade was developed by scaffolding the previously reported Cascade assembly generated with PacBio long-read sequencing and polishing with Illumina short-read DNA sequencing. We developed gene models and repeat annotations and used a controlled bi-parental mapping population to identify significant sex-associated markers. We assessed molecular evolution in gene sequences, gene family expansion and contraction, and time of divergence from Cannabis sativa and other closely related plant species using Bayesian inference. We identified the putative sex chromosome in the female genome based on significant sex-associated markers from the bi-parental mapping population. While the estimate of repeat content (~64%) is similar to the estimate for the hemp genome, syntenic blocks in hop contain a greater percentage of LTRs. Hop is enriched for disease resistance-associated genes in syntenic gene blocks and expanded gene families. The Cascade chromosome-level assembly will inform cultivation strategies and serve to deepen our understanding of the hop genomic landscape, benefiting hop researchers and the Cannabaceae genomics community.
Collapse
Affiliation(s)
- Lillian K Padgitt-Cobb
- Department of Biochemistry and Biophysics, Oregon State University, Corvallis, Oregon, USA
| | - Nicholi J Pitra
- Department of Research and Development, Hopsteiner, S.S. Steiner, Inc., 1 West Washington Avenue, Yakima, Washington 98903, USA
| | - Paul D Matthews
- Department of Research and Development, Hopsteiner, S.S. Steiner, Inc., 1 West Washington Avenue, Yakima, Washington 98903, USA
| | | | | |
Collapse
|
7
|
Kishimoto T, Hisatsune Y, Fujita A, Yamada O. Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13413-13418. [PMID: 36200841 DOI: 10.1021/acs.jafc.2c06099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Disulfide-bonded thiols in malt and hops were first identified as possible precursors of thiols in beer. The presence of disulfide-bonded 3-mercaptohexan-1-ol (3MH) was confirmed in malt and hops by observing an 8.9-9.9 times increase in the 3MH concentration in hopped water and unhopped wort after the reduction using tris(2-carboxyethyl)phosphine (TCEP), a reducing agent specific for disulfide bonds. The presence of disulfide-bonded 4-mercapto-4-methylpentan-2-one (4MMP) was confirmed in hops by observing 2.1 and 5.1 times increase in the 4MMP concentration after reduction in hopped water. Proteins, peptides, and amino acids having sulfhydryl groups or other thiol substances were assumed to form disulfide bonds with polyfunctional thiols in malt and hops. The release of thiols by the reduction of disulfide-bonded thiols during fermentation was first identified. A 65-82% of disulfide-bonded 3MH were reduced during fermentation, and as a result, concentrations of 3MH in hopped water and unhopped wort increased by 9.5-14.2 times during fermentation.
Collapse
Affiliation(s)
- Toru Kishimoto
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Yuri Hisatsune
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| |
Collapse
|
8
|
Koie K, Takazumi K, Hamaguchi T, Takoi K, Itoga Y, Uemoto M, Goto M, Ogushi K, Suda N. Development of a flavor hop (Humulus lupulus L.) cultivar, 'Furano Magical', with cones rich in 4-methyl-4-sulfunylpentan-2-one. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4677-4684. [PMID: 35191042 DOI: 10.1002/jsfa.11828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 02/04/2022] [Accepted: 02/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Flavor hops (Humulus lupulus L.) are recognized as key raw materials that impart unique flavors to beer, especially in the emerging craft-beer industry. In this study the sensory evaluation of hop cone aromas using hop water extract by boiling (HWEB) was applied to develop new flavor hop cultivars in a screening from tens of varieties and breeding lines. RESULTS The sensory scores of HWEB showed a significant correlation with polyfunctional thiol content in hop cones, including substances such as 4-methyl-4-sulfunylpentan-2-one (4MSP) and 3-sulfunyl-4-methylpentan-1-ol (3S4MP), which are known to be difficult to analyze mechanically. As a result of the sensory evaluation of HWEB, a breeding line, 'K906901060' was found to have a strong fruity note. Subsequent chemical analyses revealed that this cultivar had 80-136 μg kg-1 of 4MSP in its cones, which is similar to the concentration present in current leading flavor hop cultivars, such as Citra (37-114 μg kg-1 ) and Simcoe (2-112 μg kg-1 ). Beer late-hopped with K906901060 provoked a greater tropical flavor impression than beer hopped using Nelson Sauvin hops. CONCLUSION The sensory evaluation of HWEB was indicated to be useful to search for hops containing polyfunctional thiols. The plant was registered, as 'Furano K906901060 Go' in Japan, in the EU, and in the USA, and the cultivar was given the commercial name 'Furano Magical'. This cultivar was derived from a cross performed in 1989 and had been kept as a mid-mother plant from 1997, until being selected in 2014, as described here. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Koichiro Koie
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Koji Takazumi
- Frontier Laboratories for Value Creation, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Tetsu Hamaguchi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., Shizuoka, Japan
| | - Yutaka Itoga
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Mitsuhiro Uemoto
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Masanobu Goto
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Kensuke Ogushi
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| | - Narushi Suda
- Hokkaido R & D Group, Crop Research Laboratories, SAPPORO BREWERIES LTD., Sorachi, Japan
| |
Collapse
|
9
|
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biotransformation, yeast-encoded enzymes convert flavorless precursor molecules found in barley and hops into volatile thiols that impart a variety of desirable flavors and aromas in beer. Two volatile thiols of particular interest are 3-mercaptohexan-1-ol (3MH) and its acetate ester, 3-mercaptohexyl acetate (3MHA), which impart guava and passionfruit flavors, respectively. In this study, a parental Saccharomyces cerevisiae brewing strain that displayed low thiol biotransformation activity was genetically manipulated (GM) to substantially increase its thiol biotransformation potential. Construction of this GM strain involved integration of a gene encoding a highly active CSL enzyme that converts thiol precursors into the volatile thiol, 3MH. Three additional strains were subsequently developed, each of which paired CSL expression with expression of an alcohol acyltransferase (AAT) gene. It was hypothesized that expression of an AAT in conjunction with CSL would increase production of 3MHA. Fermentation performance, sensory characteristics, and 3MH/3MHA production were evaluated for these four GM strains and their non-GM parent in 1.5hL fermentations using 100% barley malt wort hopped at low levels with Cascade hops. No significant deviations in fermentation performance (time to attenuation, final gravity, alcohol content, wort fermentability) or finished beer chemistry were observed between the GM strains and the parent strain with the exception of the speed of vicinal diketones reduction post-fermentation, which was quicker for the GM strains. The GM strains produced beer that had up to 73-fold and 8-fold higher 3MH and 3MHA concentrations than the parent strain, achieving concentrations that were up to 79-fold greater than their sensory detection thresholds. The beers were described as intensely tropical and fruity, and were associated with guava, passionfruit, mango, pineapple and sweaty aromas. These experiments demonstrate the potential of genetic modification to dramatically enhance yeast biotransformation ability without creating off flavors or affecting fermentation performance.
Collapse
|
10
|
Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
Collapse
|
11
|
Chenot C, Robiette R, Collin S. First evidence of the glutathione
S
‐conjugate of 3‐sulfanylheptanol in green malt: discrepancy with the ubiquitous 5‐ and 6‐C analogues. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires Louvain Institute of Biomolecular Science and Technology (LIBST) Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN) Université catholique de Louvain, Place Louis Pasteur 1, Box L4.01.02 Louvain‐la‐Neuve B‐1348 Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires Louvain Institute of Biomolecular Science and Technology (LIBST) Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
| |
Collapse
|
12
|
Chenot C, Donck W, Janssens P, Collin S. Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3272-3279. [PMID: 35234466 DOI: 10.1021/acs.jafc.1c07272] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol).
Collapse
Affiliation(s)
- Cécile Chenot
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - William Donck
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul, France
| | - Sonia Collin
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
13
|
Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| |
Collapse
|
14
|
Uemoto M, Takoi K, Tanigawa A, Takazumi K, Ogushi K, Koie K, Suda N. Effect of "Late Harvest" of Hops ( Humulus lupulus L.) on the Contents of Volatile Thiols in Furano Beauty, Furano Magical, and Cascade Varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:607-614. [PMID: 34989237 DOI: 10.1021/acs.jafc.1c08210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In recent years, many hop varieties with unique aromas, so-called "flavor hops", have been bred and grown. Here, we investigated the effect of late-harvested hops using three flavor hop varieties; Furano Beauty, Furano Magical, and Cascade. The sample hops were harvested at different days after flowering (DAF): DAF 45 (normal harvest), DAF 65, DAF 75, and DAF 85. We measured the volatile thiols in sample cones. The results indicated that 4-methyl-4-sulfanylpentane-2-one contents showed almost no change or a slightly decrease with a delay in harvest, whereas 3-sulfanyl-4-methylpentan-1-ol (3S4MP) content in late-harvested samples increased several fold in comparison with normal-harvested samples. Additionally, 3S4MP contents in the beers brewed with DAF 65 samples were several times higher than those using DAF 45 ones. From these results, we propose a new method to control 3S4MP content in hop cones by changing its harvest date.
Collapse
Affiliation(s)
- Mitsuhiro Uemoto
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Atsushi Tanigawa
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Koji Takazumi
- Frontier Laboratories for Value Creation, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Kensuke Ogushi
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Koichiro Koie
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Narushi Suda
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| |
Collapse
|
15
|
Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS. ACTA INNOVATIONS 2021. [DOI: 10.32933/actainnovations.41.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatography-mass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.
Collapse
|
16
|
Oswald IWH, Ojeda MA, Pobanz RJ, Koby KA, Buchanan AJ, Del Rosso J, Guzman MA, Martin TJ. Identification of a New Family of Prenylated Volatile Sulfur Compounds in Cannabis Revealed by Comprehensive Two-Dimensional Gas Chromatography. ACS OMEGA 2021; 6:31667-31676. [PMID: 34869990 PMCID: PMC8638000 DOI: 10.1021/acsomega.1c04196] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 10/29/2021] [Indexed: 05/10/2023]
Abstract
Cannabis sativa L. produces over 200 known secondary metabolites that contribute to its distinctive aroma. Studies on compounds traditionally associated with the scent of this plant have focused on those within the terpenoid class. These isoprene-derived compounds are ubiquitous in nature and are the major source of many plant odors. Nonetheless, there is little evidence that they provide the characteristic "skunk-like" aroma of cannabis. To uncover the chemical origins of this scent, we measured the aromatic properties of cannabis flowers and concentrated extracts using comprehensive two-dimensional gas chromatography equipped with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence. We discovered a new family of volatile sulfur compounds (VSCs) containing the prenyl (3-methylbut-2-en-1-yl) functional group that is responsible for this scent. In particular, the compound 3-methyl-2-butene-1-thiol was identified as the primary odorant. We then conducted an indoor greenhouse experiment to monitor the evolution of these compounds during the plant's lifecycle and throughout the curing process. We found that the concentrations of these compounds increase substantially during the last weeks of the flowering stage, reach a maximum during curing, and then drop after just one week of storage. These results shed light on the chemical origins of the characteristic aroma of cannabis and how volatile sulfur compound production evolves during plant growth. Furthermore, the chemical similarity between this new family of VSCs and those found in garlic (allium sativum) suggests an opportunity to also investigate their potential health benefits.
Collapse
Affiliation(s)
- Iain W. H. Oswald
- Department
of Research and Development, Abstrax Tech, 2661 Dow Avenue, Tustin, California 92618, United States
| | - Marcos A. Ojeda
- Department
of Research and Development, Abstrax Tech, 2661 Dow Avenue, Tustin, California 92618, United States
| | - Ryan J. Pobanz
- Department
of Research and Development, Abstrax Tech, 2661 Dow Avenue, Tustin, California 92618, United States
| | - Kevin A. Koby
- Department
of Research and Development, Abstrax Tech, 2661 Dow Avenue, Tustin, California 92618, United States
| | - Anthony J. Buchanan
- SepSolve
Analytical Ltd., 4 Swan
Court, Forder Way, Peterborough, Cambridgeshire, PE7 8GX, United Kingdom
| | - Josh Del Rosso
- Josh
D, 325 18th Street, Huntington Beach, California 92648, United States
| | - Mario A. Guzman
- Elysian
Group Inc., 1650 Westwood
Blvd. Suite #200, Los Angeles, California 90024, United States
| | - Thomas J. Martin
- Department
of Research and Development, Abstrax Tech, 2661 Dow Avenue, Tustin, California 92618, United States
| |
Collapse
|
17
|
Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies. BEVERAGES 2021. [DOI: 10.3390/beverages7040074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.
Collapse
|
18
|
Chenot C, Thibault de Chanvalon E, Janssens P, Collin S. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6005-6012. [PMID: 34018730 DOI: 10.1021/acs.jafc.1c01610] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The occurrence of a substantial pool of cysteinylated and glutathionylated forms of polyfunctional thiols has been evidenced for several dual-purpose hop varieties, and so is the ability of Saccharomyces cerevisiae yeast to release free thiols from these forms through fermentation. The present work aimed to investigate the effect of temperature, wort density, maturation time, and strain on the efficiency of free thiol release by S. cerevisiae yeasts. Model media at 12, 15, or 17°P were spiked with three cysteinylated (Cys-) or three glutathionylated (G-) sulfanylalkyl alcohols (Cys- or G-3-sulfanylpentan-1-ol, 3-sulfanyl-4-methylpentan-1-ol, and 3-sulfanylhexan-1-ol), fermented for 7 days at 18, 24, and 28 °C, and kept at 4 °C for varying number of days. The released sulfanylalkyl alcohols and their corresponding acetates were extracted with a Ag-ion SPE cartridge and analyzed by gas chromatography-pulsed-flame photometric detection. The wort density and yeast strain greatly affected the acetate/alcohol ratio. This ratio varied from 1 to 80% according to the yeast strain and was at its highest at 17°P and 24 °C. Maturation appeared as the crucial step for free thiol excretion from yeast cells (no thiol was recovered in the fermented worts without maturation). Among the five yeasts tested, the yeast strain SafAle K-97 released the highest level of sulfanylalkyl alcohols into the medium (up to 0.45% of the added cysteinylated adducts and 0.08% of the glutathionylated adducts), whereas S-33 or S-04 should be preferred when release of esters is sought out (release efficiencies up to 0.35% from cysteinylated adducts and 0.02% from glutathionylated adducts are observed if both the alcohol and its acetate are considered).
Collapse
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Eloi Thibault de Chanvalon
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul. France
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
19
|
Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach. Foods 2021; 10:foods10020414. [PMID: 33668601 PMCID: PMC7917646 DOI: 10.3390/foods10020414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 11/17/2022] Open
Abstract
Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods based on headspace gas chromatography mass spectrometry (GC-MS) were used to analyse nine hop cultivars. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties using advanced chemometrics and feature selection techniques. Similarities in volatile composition were found between Wakatu, Wai-iti™ and Kohatu®, which are rich in alcohols. Another grouping was found between Waimea™ and Nelson Sauvin™, where ketones and esters were commonly found. Rakau™ was distinct from the other eight cultivars, distinguished by 2-methylbutyl 3-methylbutanoate and methanethiol hexanoate. Riwaka™ contained the greatest number of discriminating volatile compounds when compared to other cultivars, which was dominated by terpenoids, such as geranyl 2-methylbutanoate, perillene and D-limonene. The chemical fingerprinting approach successfully identified volatile compounds that had not been previously found in New Zealand hop cultivars and that discriminated the commercial cultivars. The data obtained in the present study further extend the knowledge of New Zealand hops and will help facilitate targeted breeding.
Collapse
|
20
|
Silva Ferreira C, Collin S. Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843898] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| |
Collapse
|
21
|
Spotlight on release mechanisms of volatile thiols in beverages. Food Chem 2020; 339:127628. [PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 03/24/2020] [Accepted: 07/18/2020] [Indexed: 12/11/2022]
Abstract
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.
Collapse
|
22
|
Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer. BEVERAGES 2020. [DOI: 10.3390/beverages6030048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study aims to evaluate the impact of brewing and dry-hopping using hops treated with copper-based fungicides (CBFs) on the final transition metal content of model buffer solutions and pilot-scale systems of wort and beer. Copper levels in model wort and beer solutions were elevated (105.6% and 230.4% increase, respectively) when CBF-treated hops were used. In laboratory-prepared wort, elevated copper concentrations were not observed when CBF-treated hops were used for boiling. Dry hopping of beer using CBF-treated hops led to significant increases in total copper content (ca. 75 µg/kg vs. ca. 40–50 µg/kg in the control-hopped beer) when yeast was absent from the treated beer, but not when yeast was present. It was observed that manganese levels were significantly elevated in all hopped beers (ca. 495–550 µg/kg vs. 90–125 µg/kg in the unhopped control), regardless of hop treatment. A hop varietal thiol, 4-Mercapto-4-methylpentan-2-one, was spiked into treated beers, and the rate of oxidative loss was monitored during aging. Rates of thiol loss in treated beer samples did not differ across CBF treatments but were significantly lower in unhopped controls in the absence of yeast (p < 0.0001) and correlated significantly with total manganese content of the beers (R2 = 0.4228, p = 0.0006). The rate of staling in hopped beers as measured by the rate of 1-hydroxyethyl radical generation did not differ among hop treatments, suggesting that excess copper content contributed from the hops does not negatively impact the oxidative stability of the beers. These findings suggest that brewers can use CBF-treated hops without any negative implications for the shelf stability of their beers and do not contraindicate the use of CBF in hops production when necessary.
Collapse
|
23
|
Chen L, Capone DL, Jeffery DW. Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine. Molecules 2019; 24:molecules24132472. [PMID: 31284416 PMCID: PMC6650874 DOI: 10.3390/molecules24132472] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 12/13/2022] Open
Abstract
Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages, including wine, with extremely low odour detection thresholds (nanogram per litre range). A fundamental understanding of their formation, fate, and impact essentially depends on the development of suitable analytical methods. The analysis of volatile thiols in foods and beverages is a challenging task when considering (1) the complexity of food and beverage matrices and (2) that thiols are highly reactive, low molecular-weight volatiles that are generally present at trace to ultra-trace concentrations. For the past three decades, the analytical evaluation of volatile thiols has been intensively performed in various foods and beverages, and many novel techniques related to derivatisation, isolation, separation, and detection have been developed, particularly by wine researchers. This review aims to provide an up-to-date overview of the major analytical methodologies that are proposed for potent volatile thiol analysis in wine, foods, and other beverages. The analytical challenges for thiol analysis in foods and beverages are outlined, and the main analytical methods and recent advances in methodology are summarised and evaluated for their strengths and limitations. The key analytical aspects reviewed include derivatisation and sample preparation techniques, chromatographic separation, mass spectrometric detection, matrix effects, and quantitative analysis. In addition, future perspectives on volatile thiol research are also suggested.
Collapse
Affiliation(s)
- Liang Chen
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Dimitra L Capone
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia.
| |
Collapse
|
24
|
Wang Y, Yin Y, Zhang Q, Pan W, Guo H, Pei K. Bi(OTf)3 catalyzed synthesis of acyclic β-sulfanyl ketones via a tandem Meyer-Schuster rearrangement/conjugate addition reaction. Tetrahedron Lett 2019. [DOI: 10.1016/j.tetlet.2019.06.064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
25
|
Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
Collapse
Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| |
Collapse
|
26
|
Chenot C, Robiette R, Collin S. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop ( Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4002-4010. [PMID: 30874436 DOI: 10.1021/acs.jafc.9b00225] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
After evidence of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (Cys-26) and 3-sulfanylhexan-1-ol (Cys-23) in hop, S-glutathione precursors (G-23 and G-26) were recently discovered in different dual-purpose hop varieties. Because free 3-sulfanylpentan-1-ol (21) has also been detected in hop, the present work aimed to identify its potential precursors. The compounds S-3-(1-hydroxylpentyl)cysteine (Cys-21) and S-3-(1-hydroxylpentyl)glutathione (G-21) were first synthesized and characterized by nuclear magnetic resonance and high-resolution mass spectrometry. High-performance liquid chromatography-positive electrospray ionization-tandem mass spectrometry evidenced both for the first time in hop. Both S conjugates were further quantitated in six hop samples: the well-known Saaz, Amarillo, Citra, Hallertau Blanc, Nelson Sauvin, and Polaris. Similar to G-23, G-21 appeared ubiquitous to all varieties. Of all of the samples investigated here, Citra (harvest 2017) emerged as the richest in G-21, with 18 mg/kg of dry matter. Cys-21 was found in all samples at a much lower concentration (up to 0.2 mg/kg of dry matter in Polaris, harvest 2017). Model media spiked with Cys-21 or G-21 allowed for the confirmation that brewing yeast is able to release free compound 21 from them.
Collapse
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs , Université catholique de Louvain , Croix du Sud 2 , Box L7.05.07, B-1348 Louvain-la-Neuve , Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN) , Université catholique de Louvain , Place Louis Pasteur 1 , Box L4.01.02, B-1348 Louvain-la-Neuve , Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs , Université catholique de Louvain , Croix du Sud 2 , Box L7.05.07, B-1348 Louvain-la-Neuve , Belgium
| |
Collapse
|
27
|
Lafontaine S, Varnum S, Roland A, Delpech S, Dagan L, Vollmer D, Kishimoto T, Shellhammer T. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping. Food Chem 2019; 278:228-239. [DOI: 10.1016/j.foodchem.2018.10.148] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 11/24/2022]
|
28
|
Sanekata A, Tanigawa A, Takoi K, Nakayama Y, Tsuchiya Y. Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12285-12295. [PMID: 30362744 DOI: 10.1021/acs.jafc.8b04395] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Hops are natural ingredients used to impart bitterness and flavor to beer. Recently, new varieties of hops have attracted global research attention. The Sorachi Ace variety, in particular, interests many craft brewers. This hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like, to finished beers. Here, we investigated specific flavor compounds derived from Sorachi Ace using selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry and head space-solid phase microextraction-gas chromatography-mass spectrometry. The results showed that a unique volatile compound, geranic acid, was present at a significant level only in the test beer brewed with the Sorachi Ace hop. Furthermore, sensory evaluation techniques revealed that geranic acid has very unique characteristics. This compound is not odor-active but functions as an enhancer for hop-derived terpenoids at subthreshold levels.
Collapse
Affiliation(s)
- Ayako Sanekata
- Frontier Laboratories for Value Creation , Sapporo Holdings Ltd. , 10 Okatome , Yaizu , Shizuoka 425-0013 , Japan
| | - Atsushi Tanigawa
- Product & Technology Innovation Department , Sapporo Breweries Ltd. , 10 Okatome , Yaizu , Shizuoka 425-0013 , Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department , Sapporo Breweries Ltd. , 10 Okatome , Yaizu , Shizuoka 425-0013 , Japan
| | - Yasuyuki Nakayama
- Product & Technology Innovation Department , Sapporo Breweries Ltd. , 10 Okatome , Yaizu , Shizuoka 425-0013 , Japan
| | - Youichi Tsuchiya
- Frontier Laboratories for Value Creation , Sapporo Holdings Ltd. , 10 Okatome , Yaizu , Shizuoka 425-0013 , Japan
| |
Collapse
|
29
|
McKelvie KH, Thurbide KB. A Rapid Analytical Method for the Selective Quenching-Free Determination of Thiols by GC-FPD. Chromatographia 2018. [DOI: 10.1007/s10337-018-3619-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
30
|
Liu Z, Wang L, Liu Y. Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3758-3766. [PMID: 29344957 DOI: 10.1002/jsfa.8889] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 11/22/2017] [Accepted: 01/09/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Hops impart flavor to beer, with the volatile components characterizing the various hop varieties and qualities. Fingerprinting, especially flavor fingerprinting, is often used to identify 'flavor products' because inconsistencies in the description of flavor may lead to an incorrect definition of beer quality. Compared to flavor fingerprinting, volatile fingerprinting is simpler and easier. RESULTS We performed volatile fingerprinting using head space-solid phase micro-extraction gas chromatography-mass spectrometry combined with similarity analysis and principal component analysis (PCA) for evaluating and distinguishing between three major Chinese hops. Eighty-four volatiles were identified, which were classified into seven categories. Volatile fingerprinting based on similarity analysis did not yield any obvious result. By contrast, hop varieties and qualities were identified using volatile fingerprinting based on PCA. The potential variables explained the variance in the three hop varieties. In addition, the dendrogram and principal component score plot described the differences and classifications of hops. CONCLUSION Volatile fingerprinting plus multivariate statistical analysis can rapidly differentiate between the different varieties and qualities of the three major Chinese hops. Furthermore, this method can be used as a reference in other fields. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zechang Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, China
| | - Liping Wang
- Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, China
| |
Collapse
|
31
|
Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Res Int 2018; 111:582-589. [PMID: 30007722 DOI: 10.1016/j.foodres.2018.05.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022]
Abstract
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.
Collapse
Affiliation(s)
- T M Richter
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - A Algarra
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| | - G T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - V Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - P J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - F Biasioli
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| |
Collapse
|
32
|
Lauder K, Toscani A, Qi Y, Lim J, Charnock SJ, Korah K, Castagnolo D. Photo-biocatalytic One-Pot Cascades for the Enantioselective Synthesis of 1,3-Mercaptoalkanol Volatile Sulfur Compounds. Angew Chem Int Ed Engl 2018. [DOI: 10.1002/ange.201802135] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kate Lauder
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Anita Toscani
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Yuyin Qi
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Jesmine Lim
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Simon J. Charnock
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Krupa Korah
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Daniele Castagnolo
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| |
Collapse
|
33
|
Lauder K, Toscani A, Qi Y, Lim J, Charnock SJ, Korah K, Castagnolo D. Photo-biocatalytic One-Pot Cascades for the Enantioselective Synthesis of 1,3-Mercaptoalkanol Volatile Sulfur Compounds. Angew Chem Int Ed Engl 2018. [PMID: 29533509 DOI: 10.1002/anie.201802135] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The synthesis of enantiomerically pure 1,3-mercaptoalkanol volatile sulfur compounds through a one-pot photo-biocatalytic cascade reaction is described. Two new KRED biocatalysts with opposite enantioselectivity were discovered and proved to be efficient on a wide range of substrates. The one-pot cascade reaction combining photocatalytic thio-Michael addition with biocatalytic ketoreduction in an aqueous medium provides a green and sustainable approach to enantiomerically pure 1,3-mercaptoalkanols in high yields with excellent enantioselectivity.
Collapse
Affiliation(s)
- Kate Lauder
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Anita Toscani
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Yuyin Qi
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Jesmine Lim
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Simon J Charnock
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Krupa Korah
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Daniele Castagnolo
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| |
Collapse
|
34
|
Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
| |
Collapse
|
35
|
Neiens SD, Steinhaus M. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1452-1460. [PMID: 29376363 DOI: 10.1021/acs.jafc.7b05859] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor dilution (FD) factor range of 16 to 2048. On the basis of high FD factors, myrcene, (3R)-linalool, and 2- and 3-methylbutanoic acid were confirmed as important variety-independent hop odorants. (1R,4S)-Calamenene was identified for the first time as an odor-active compound in hops. Clear differences in the FD factors and their subsequent objectification by stable isotope dilution quantitation suggested that high concentrations of the esters ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, and propyl 2-methylbutanoate cause the characteristic fruity, cantaloupe-like odor note in Huell Melon hops, whereas the fruity and minty odor notes in Polaris are associated with high amounts of 3-methylbutyl acetate and 1,8-cineole.
Collapse
Affiliation(s)
- Silva D Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
| |
Collapse
|
36
|
Tran TTH, Cibaka MLK, Collin S. Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0130-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
37
|
Cibaka MLK, Tran TTH, Gros J, Robiette R, Collin S. Investigation of 2-Sulfanylethyl Acetate Cysteine-S-Conjugate as a Potential Precursor of Free Thiols in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3276-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain, Place Louis Pasteur 1, box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
38
|
Nizet S, Gros J, Peeters F, Chaumont S, Robiette R, Collin S. First Evidence of the Production of Odorant Polyfunctional Thiols by Bottle Refermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0117-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sabrina Nizet
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Florence Peeters
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sophie Chaumont
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences IMCN, Molecules, Solids and Reactivity, Faculté des Sciences, Université catholique de Louvain, Place Louis Pasteur, 1 Box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
39
|
Koie K, Itoga Y, Suda N, Ogushi K. Construction and Demonstration of a Standardized Hop Boiled Water Extraction Method and its Application for a Sensory Evaluation System of Hop Aroma Characteristics. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3664-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koichiro Koie
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Yutaka Itoga
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Narushi Suda
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Kensuke Ogushi
- Bioresources Research & Development Department, Sapporo Breweries Ltd., 37-1, Nitta Kizaki, Ota, Gumma, 370-0393, Japan
| |
Collapse
|
40
|
Takazumi K, Takoi K, Koie K, Tuchiya Y. Quantitation Method for Polyfunctional Thiols in Hops (Humulus lupulus L.) and Beer Using Specific Extraction of Thiols and Gas Chromatography–Tandem Mass Spectrometry. Anal Chem 2017; 89:11598-11604. [DOI: 10.1021/acs.analchem.7b02996] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Koji Takazumi
- Frontier
Laboratories for Value Creation, Sapporo Holdings Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, Japan
| | - Koichiro Koie
- Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano-cho Motomachi, Sorachi-gun, Hokkaido 071-0551, Japan
| | - Youichi Tuchiya
- Frontier
Laboratories for Value Creation, Sapporo Holdings Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, Japan
| |
Collapse
|
41
|
Nörenberg S, Kiske C, Reichardt B, Andelfinger V, Pfeiffer A, Schmidts F, Eisenreich W, Engel KH. Analysis and Sensory Evaluation of the Stereoisomers of a Homologous Series (C5-C10) of 4-Mercapto-2-alkanols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8913-8922. [PMID: 28918632 DOI: 10.1021/acs.jafc.7b03543] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A homologous series of 4-mercapto-2-alkanols (C5-C10) was used to investigate the impact of the stereochemistry on the sensory properties of a class of naturally occurring polyfunctional thiols having a 1,3-oxygen-sulfur functionality. Stereoisomers were obtained via syntheses of racemic mixtures and subsequent lipase-catalyzed kinetic resolutions. Analytical separations of the stereoisomers were achieved by capillary gas chromatography (GC) using chiral stationary phases. The absolute configurations were assigned via NMR analysis. Sensory evaluations by means of GC/olfactometry revealed odor threshold minima for the medium-chain homologues (C7-C9) of the 4-mercapto-2-alkanol stereoisomers. Except for the C5 homologue, the lowest odor thresholds were determined for the (2R,4R)-configured stereoisomers. The variability in odor qualities was mainly determined by the chain length. None of the 4-mercapto-2-alkanol stereoisomers showed consistent odor qualities for all homologues.
Collapse
Affiliation(s)
- Svenja Nörenberg
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Christiane Kiske
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Bastian Reichardt
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Verena Andelfinger
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Anne Pfeiffer
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Franziska Schmidts
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Wolfgang Eisenreich
- Technische Universität München , Lehrstuhl für Biochemie, Lichtenbergstraße 4, D-85747 Garching, Germany
| | - Karl-Heinz Engel
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| |
Collapse
|
42
|
Polster J, Schieberle P. Structure-Odor Correlations in Homologous Series of Mercaptoalkanols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4329-4340. [PMID: 28478679 DOI: 10.1021/acs.jafc.7b01266] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
To study the influence of molecular structure on the sensory properties of mercaptoalkanols, homologous series of 1-mercaptoalkan-3-ols, 3-mercaptoalkan-1-ols, 2-mercaptoalkan-1-ols, 4-mercaptoalkan-2-ols, 3-mercapto-3-methylalkan-1-ols, 1-mercapto-2-methylalkan-3-ols, 3-mercapto-2-methylalkan-1-ols, and 2-ethyl-3-mercaptoalkan-1-ols were synthesized. Odor thresholds in air and odor qualities were determined, and the results obtained were correlated to the chemical structures. Sensory properties were strongly influenced by steric effects: All homologous series revealed a minimum in odor thresholds between five and seven carbon atoms, and increasing the length of the carbon chain led to an exponential increase in odor thresholds. The olfactory power of the thiols was considerably improved by methyl or ethyl substitution in the α-position to the thiol group as well as by an additional methyl or ethyl group at the mercapto-containing carbon atom. By using comparative molecular similarity indices analysis, a 3D-quantitative structure-activity relationship model could be created, which was able to predict the odor thresholds of mercaptoalkanols in good agreement with the experimental results. Retention indices, NMR data, and mass spectra for 49 mercaptoalkanols, most of them synthetically prepared for the first time, are supplied.
Collapse
Affiliation(s)
- Johannes Polster
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| |
Collapse
|
43
|
Kankolongo Cibaka ML, Decourrière L, Lorenzo-Alonso CJ, Bodart E, Robiette R, Collin S. 3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8572-8582. [PMID: 27933902 DOI: 10.1021/acs.jafc.6b03788] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Monovarietal dry-hopped beers were produced with the dual-purpose hop cultivars Amarillo, Hallertau Blanc, and Mosaic. The grapefruit-like 3-sulfanyl-4-methylpentan-1-ol was found in all three beers at concentrations much higher than expected on the basis of the free thiol content in hop. Even cysteinylated precursors proved unable to explain our results. As observed in wine, the occurrence of S-glutathione precursors was therefore suspected in hop. The analytical standards of S-3-(4-methyl-1-hydroxypentyl)glutathione, never described before, and of S-3-(1-hydroxyhexyl)glutathione, previously evidenced in grapes, were chemically synthesized. An optimized extraction of glutathionylated precursors was then applied to Amarillo, Hallertau Blanc, and Mosaic hop samples. HPLC-ESI(+)MS/MS revealed, for the first time, the occurrence of S-3-(1-hydroxyhexyl)glutathione and S-3-(4-methyl-1-hydroxypentyl)glutathione in hop, at levels well above those reported for their cysteinylated counterparts. S-3-(1-Hydroxyhexyl)glutathione emerged in all cases as the major adduct in hop. Yet, although 3-sulfanylhexan-1-ol seems relatively ubiquitous in free, cysteinylated, and glutathionylated forms, the glutathione adduct of 3-sulfanyl-4-methylpentan-1-ol, never evidenced in other plants up to now, was found only in the Hallertau Blanc variety.
Collapse
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Laura Decourrière
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Celso-José Lorenzo-Alonso
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Etienne Bodart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain , Place Louis Pasteur 1, Box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
44
|
First identification and quantification of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-methyl-4-mercaptopentan-2-one in hops (Humulus lupulus). FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3337] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
45
|
Cibaka MLK, Gros J, Nizet S, Collin S. Quantitation of selected terpenoids and mercaptans in the dual-purpose hop varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3022-3030. [PMID: 25780945 DOI: 10.1021/jf5058556] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Free terpenoids and both free and bound polyfunctional thiols were investigated in five selected dual-purpose hop cultivars. Surprisingly, the dual-purpose Sorachi Ace variety was found to contain higher amounts of farnesene (2101 mg/kg) than aromatic hops such as Saaz but only traces of 3-methylbutylisobutyrate, a compound that usually distinguishes all bitter varieties. All five cultivars investigated here showed an exceptional citrus-like potential explained by either monoterpenic alcohols or polyfunctional thiols. Among the monoterpenic alcohols, β-citronellol at concentrations above 7 mg/kg distinguished Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace from Nelson Sauvin and Tomahawk, two previously investigated dual-purpose hops, while linalool (312 mg/kg) and geraniol (211 mg/kg) remained good discriminating compounds for Nelson Sauvin and Tomahawk, respectively. Regarding polyfunctional thiols, higher amounts of 3-sulfanylhexyl acetate (27 μg/kg) characterized the Citra variety. Free 4-sulfanyl-4-methylpentan-2-one proved discriminant for Sorachi Ace, while the bound form is predominant in Nelson Sauvin. On the other hand, an S-conjugate of 3-sulfanylhexan-1-ol was found in Sorachi Ace at levels not far from those previously reported for Cascade, although the free form was undetected here. Both free and bound grapefruit-like 3-sulfanyl-4-methylpentan-1-ol (never evidenced before the present work) emerged as discriminating compounds for the Hallertau Blanc variety. The apotryptophanase assay also allowed us to evidence for the first time an S-conjugate of 2-sulfanylethan-1-ol.
Collapse
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université Catholique de Louvain, Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université Catholique de Louvain, Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université Catholique de Louvain, Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université Catholique de Louvain, Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| |
Collapse
|
46
|
Ohara K, Fukuda T, Okada H, Kitao S, Ishida Y, Kato K, Takahashi C, Katayama M, Uchida K, Tominaga M. Identification of significant amino acids in multiple transmembrane domains of human transient receptor potential ankyrin 1 (TRPA1) for activation by eudesmol, an oxygenized sesquiterpene in hop essential oil. J Biol Chem 2014; 290:3161-71. [PMID: 25525269 DOI: 10.1074/jbc.m114.600932] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Transient receptor potential ankyrin 1 (TRPA1) is a calcium-permeable non-selective cation channel that is activated by various noxious or irritant substances in nature, including spicy compounds. Many TRPA1 chemical activators have been reported; however, only limited information is available regarding the amino acid residues that contribute to the activation by non-electrophilic activators, whereas activation mechanisms by electrophilic ligands have been well characterized. We used intracellular Ca(2+) measurements and whole-cell patch clamp recordings to show that eudesmol, an oxygenated sesquiterpene present at high concentrations in the essential oil of hop cultivar Hallertau Hersbrucker, could activate human TRPA1. Gradual activation of inward currents with outward rectification by eudesmol was observed in human embryonic kidney-derived 293 cells expressing human TRPA1. This activation was completely blocked by a TRPA1-specific inhibitor, HC03-0031. We identified three critical amino acid residues in human TRPA1 in putative transmembrane domains 3, 4, and 5, namely threonine at 813, tyrosine at 840, and serine at 873, for activation by β-eudesmol in a systematic mutational study. Our results revealed a new TRPA1 activator in hop essential oil and provide a novel insight into mechanisms of human TRPA1 activation by non-electrophilic chemicals.
Collapse
Affiliation(s)
- Kazuaki Ohara
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Takafumi Fukuda
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Hiroyuki Okada
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Sayoko Kitao
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Yuko Ishida
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Kyoko Kato
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Chika Takahashi
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Mikio Katayama
- From the Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, 236-0004, Japan and
| | - Kunitoshi Uchida
- Division of Cell Signaling, Okazaki Institute for Integrative Bioscience (National Institute for Physiological Sciences), National Institute of Natural Sciences, Okazaki, Aichi, 444-8787, Japan
| | - Makoto Tominaga
- Division of Cell Signaling, Okazaki Institute for Integrative Bioscience (National Institute for Physiological Sciences), National Institute of Natural Sciences, Okazaki, Aichi, 444-8787, Japan
| |
Collapse
|
47
|
Van Opstaele F, Praet T, Aerts G, De Cooman L. Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10555-10564. [PMID: 24152289 DOI: 10.1021/jf402496t] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The volatile composition of novel varietal oxygenated sesquiterpenoid hop oil fractions ("spicy essences") was characterized by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. Oxygenated sesquiterpenes represent the major chemical compound class, accounting for at least 65% of the total volatile fraction. In addition to oxygenated sesquiterpenes, spicy hop essences consist of several ketones, sesquiterpene and monoterpene hydrocarbons, and a relatively high number of unidentified compounds. On the basis of their relative composition, spicy hop essences can be fully differentiated according to their varietal origin. Multidimensional gas chromatography in combination with time-of-flight mass spectrometry on spicy hop essence cv. Spalter Select further demonstrated the enormous complexity of this particular hop oil fraction. The aromagram obtained via gas chromatography-olfactometry comprised nine odor-active regions described in terms of "citrus", "green", "haylike", "earthy", "woody", and "spicy". 2-Undecanone, 2-tridecanone, γ-cadinene, α-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.
Collapse
Affiliation(s)
- Filip Van Opstaele
- KAHO Sint-Lieven (KU Leuven) , Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium
| | | | | | | |
Collapse
|
48
|
Gros J, Tran TTH, Collin S. Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.80] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
| | - Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07 B-1348 Louvain-la-Neuve Belgium
| |
Collapse
|
49
|
Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.cervis.2013.04.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
50
|
Tran TTH, Nizet S, Gros J, Collin S. Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3152] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM); Université catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sabrina Nizet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM); Université catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM); Université catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM); Université catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium
| |
Collapse
|