Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques

Citation
M. Steinhaus et P. Schieberle, Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques, J AGR FOOD, 48(5), 2000, pp. 1776-1783
Citations number
45
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
48
Issue
5
Year of publication
2000
Pages
1776 - 1783
Database
ISI
SICI code
0021-8561(200005)48:5<1776:COTMOC>2.0.ZU;2-R
Abstract
Application of aroma extract dilution analysis on the volatiles obtained fr om dried cones of Spalter Select hops grown in the German hop-growing area of Hallertau revealed 23 odorants in the flavor dilution (FD) factor range of 16-4096, 20 of which could be identified. On the basis of high FD factor s, trans-4,5-epoxy-(E)-2-decenal, linalool, and myrcene were identified as the most potent odorants, followed by ethyl 8-methylpropanoate, methyl 2-me thylbutanoate, (Z)-1,5-octadien-3-one, nonanal, (E,Z)-1,3,5-undecatriene, 1 ,3(E),5(Z),9-undecatetraene, propyl 8-methylbutanoate, 4-ethenyl-2-methoxyp henol, and 1-octen-3-one. Ten of the high-impact hop aroma compounds had pr eviously not been identified as hop constituents and, in particular, 1,3(E) ,5(Z),9-undecatetraene has not yet been reported as a food odorant. In an e xtract obtained from fresh hops, in addition to the odorants found in dry h ops, (Z)-3-hexenal was characterized as a further key odorant rendering an additional green aroma note to the fresh material.