<html><head><title>Supercritical Fluid CO2 Extraction and Oil Separation Search Engine Series | Beer Hops | Trends in Brewing 001</title></head><body> <meta name='description' content=' Information Publications | Publications Search Engine | On Demand PDF Document Searches '/> <meta name='keywords' content='beer hops, cannabis-extraction, hops-oil, Supercritical CO2 Fluid Extraction, Apeks-Supercritical, Eden-Labs, Waters-Supercritical, Cannabidiol-Hemp-Cannabis-Cannabinoid-Cannabis-Sativa-CBD-Marijuana-terpenes' /> <a href="http://www.infinitysupercritical.com"><img src="logo.jpg"alt="Infinity Supercritical LLC" width="265" height="75"></a></p> <BR> Publication Name: Trends in Brewing<BR><p><b>Supercritical Fluid CO2 Extraction and Oil Separation Search Engine Series </b></p><p>Beer Hops search was updated real-time via Filemaker on: </p><script type="text/javascript"> tmonth=new Array("January","February","March","April","May","June","July","August","September","October","November","December"); function GetClock(){ d = new Date(); nday = d.getDay(); nmonth = d.getMonth(); ndate = d.getDate(); nyear = d.getYear(); if(nyear<1000) nyear=nyear+1900; document.getElementById('clockbox').innerHTML=""+tmonth[nmonth]+" "+ndate+", "+nyear+""; setTimeout("GetClock()", 1000); } window.onload=GetClock; </script> <div id="clockbox"></div></p><a href='../index.htm'> Beer Hops Contents List </a><BR><BR><a href="the-expanding-supercritical-fluid-co2-extract-universe-hops-006.htm">Previous Page View</a> | <a href="trends-brewing-002.htm">Next Page View</a><p>Search Completed. <BR> Publication Name: Trends in Brewing<BR> Original File Name Searched: poster-Trends.pdf<BR> Page Number: 001<BR><BR><TABLE border='1' style=width='1200'><TR><TD valign='top'> <b>PDF Text:</b><BR><BR><span style="" >10TH<br/><br/>140,00<br/><br/>120,00<br/><br/>100,00<br/><br/>80,00<br/><br/>60,00<br/><br/>40,00<br/><br/>20,00<br/><br/>0,00<br/><br/>140,00 120,00 100,00 80,00 60,00 40,00 20,00<br/><br/>0,00<br/><br/>1<br/><br/>140,00<br/><br/>120,00<br/><br/>100,00<br/><br/>80,00<br/><br/>60,00<br/><br/>40,00<br/><br/>20,00<br/><br/>0,00<br/><br/>1600<br/><br/>1400<br/><br/>1200<br/><br/>1000<br/><br/>800<br/><br/>600<br/><br/>400<br/><br/>200<br/><br/>0<br/><br/>2 5 0 , 0 0<br/><br/>2 0 0 , 0 0<br/><br/>1 5 0 , 0 0<br/><br/>1 0 0 , 0 0<br/><br/>50 ,0 0<br/><br/>0,00<br/><br/>odo<br/><br/>18<br/><br/>25 0 , 0 0<br/><br/>20 0 , 0 0<br/><br/>15 0 , 0 0<br/><br/>10 0 , 0 0<br/><br/>50 ,0 0<br/><br/>0,00<br/><br/>15 1 3 11 9 7 5 3 1 -1<br/><br/>15 13 11 9 7 5 3 1 -1<br/><br/>15 13 11 9 7 5 3 1 -1<br/><br/>Beer-VAR A<br/><br/>Beer-VAR B<br/><br/>Beer-VAR C<br/><br/>Aroma Dry<br/><br/>Fingerprinting of hop oil constituents and sensory evaluation of <br/><br/>the essential oil of hop pellets from pure hop varieties and single- BREWING hop beers derived thereof<br/><br/>Filip VAN OPSTAELE1, Yvan Borremans2, Ann Van Holle2, Jan Van Nieuwenhove2, Pieter De Paepe2, Dirk<br/><br/>2311 Naudts , Denis De Keukeleire , Guido Aerts and Luc De Cooman<br/><br/>TRENDS IN Ghent, Belgium, April 1st-5th 2012<br/><br/>1Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), Consortium for Industrial Microbiology and Biotechnology (CIMB), Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Association, KAHO St.-Lieven, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium; 2De &ldquo;proef&rdquo;brouwerij - R&amp;D Department &ndash; Doornzelestraat 20, B-9080 Lochristi, Belgium; 3Honorary full professor at Ghent University.<br/><br/>INTRODUCTION<br/><br/>Hops impart both bitterness and hoppy aroma to beer. In respect of hoppy aroma, late- and dry-hopping techniques are applied to prepare beers with a pronounced, varietal dependent hop aromatic character. The characteristic hoppy odour/aroma of the final beer prepared via late- and dry-hopping is mainly determined by the hop variety used and is caused by the volatiles originally present in, or derived from, hop essential oil. In this study, we aimed at analytical and sensory characterisation of pellets from three distinctly different commercial hop varieties and six single-hop beers aromatised with these particular varieties. For each hop variety, two beers, i.e. late-hopped beer with and without an additional dry-hopping step, were brewed on a 40 hL scale. The presented results are part of a research project of which the main objectives are (1) to find sensory and analytical correlations between hops as raw material and the beers derived thereof, (2) accurate analytical measurement of hoppy aroma of beer, (3) determination of flavour-impact compounds for hop aroma and hoppy aroma of beer, and (4) study of the stability of hoppy aroma.<br/><br/>ANALYTICAL FINGERPRINTING<br/><br/>- The volatile composition of pellets from<br/><br/>14 three single-hop varieties (VAR A, VAR B, 12<br/><br/>HOP-O-METER VAR A<br/><br/>HOP-O-METER VAR B<br/><br/>HOP-O-METER VAR C<br/><br/>SENSORY PROFILES<br/><br/>- For sensory evaluations of hop aroma, the total essential oils of three hop varieties (VAR A, VAR B, VAR C) were selectively isolated from the hop pellets by supercritical fluid extraction using carbon dioxide.<br/><br/>-By adding appropriate amounts of the total essential oils to model solutions (ethanol-water, 5% v/v), the sensory properties were investigated and, as a result, characteristic<br/><br/>&lsquo;hop-o-meters&rsquo; reflecting the typical<br/><br/>&lsquo;FLORAL&rsquo;-COMPOUND FINGERPRINTS<br/><br/>SESQUITERPENOID FINGERPRINTS<br/><br/>SENSORY PROFILES<br/><br/>Beer VAR A<br/><br/>Late hopped<br/><br/>Late and Dry hopped<br/><br/>Beer VAR B<br/><br/>Late hopped<br/><br/>Late and Dry hopped<br/><br/>Beer VAR A<br/><br/>Late hopped<br/><br/>Late and Dry hopped<br/><br/>Beer VAR B<br/><br/>Late hopped<br/><br/>Late and Dry hopped<br/><br/>1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26<br/><br/>Hop oil (-derived) constituents<br/><br/>1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26<br/><br/>Hop oil (-derived) constituents<br/><br/>Total level 'Floral' compounds<br/><br/>1<br/><br/>2<br/><br/>3<br/><br/>4<br/><br/>5<br/><br/>6<br/><br/>7<br/><br/>8<br/><br/>9<br/><br/>10<br/><br/>11<br/><br/>12<br/><br/>13<br/><br/>14<br/><br/>15<br/><br/>16<br/><br/>17<br/><br/>1<br/><br/>2<br/><br/>3<br/><br/>4<br/><br/>5<br/><br/>6<br/><br/>7<br/><br/>8<br/><br/>9<br/><br/>10<br/><br/>11<br/><br/>12<br/><br/>13<br/><br/>14<br/><br/>15<br/><br/>16<br/><br/>17<br/><br/>18<br/><br/>2<br/><br/>3<br/><br/>4<br/><br/>5<br/><br/>6<br/><br/>7<br/><br/>8<br/><br/>9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26<br/><br/>Beer VAR A - Beer VAR A - Beer VAR B - Beer VAR B - Beer VAR C - Beer VAR C - Late Late and Dry Late Late and Dry Late Late and Dry<br/><br/>Beer VAR C<br/><br/>La te hopped<br/><br/>Late andDryhopped<br/><br/>Hop oil (-derived) constituents<br/><br/>- The volatile composition of the beers, late- and dry-hopped with VAR A, VAR B or VAR C was determined via HS-SPME and GC-MS. Extracted ion chromatograms (m/z=58, 69, 71, 72, 74, 93, 136) were generated to detect hop oil (-derived) monoterpenes and oxygenated compounds (&lsquo;Floral&rsquo;- compounds).<br/><br/>- Based on the detection of 26 hop oil constituents originally present in hop essential oil (e.g. &beta;-myrcene, linalool, geraniol, 2-undecanone, methyl geranate) and hop oil-derived constituents (e.g. &alpha;-terpineol, terpinyl ethyl ether) characteristic analytical fingerprints are obtained for each of the single-hopped beers investigated.<br/><br/>- Next to varietal differences between the beers, differences between late- and dry-hopped beers brewed with the same variety are observed.<br/><br/>- Dry-hopping increases the total level of floral compounds (1.7 (VAR A) &ndash; 2.8 (VAR C) times).<br/><br/>-<br/><br/>The volatile composition of late- and dry-hopped beers was determined via HS-SPME and GC-MS. Extracted ion chromatograms (m/z= 69, 93, 109, 138, 161, 189, 204, 220, 222) were generated to detect hop oil-(derived) sesquiterpenoids.<br/><br/>ANALYTICAL AND SENSORY ASSESSMENT OF HOP AROMA <br/><br/>VAR C) was investigated via headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).<br/><br/>- More than 100 volatiles were detected and classified into several chemical compound classes.<br/><br/>10 8 6 4 2 0<br/><br/>7 6 5 4 3 2 1 0<br/><br/>8 7 6 5 4 3 2 1 0<br/><br/>- The hop<br/><br/>differentiated based on the composi- tion and level of each chemical compound class.<br/><br/>- The relative amount of the most abundant volatile in each chemical compound class is graphically displayed showing clear differences in composition of saturated esters, terpene esters, ketones, and alcohols between the hop varieties investigated.<br/><br/>varieties<br/><br/>are clearly<br/><br/>ANALYTICAL AND SENSORY ASSESSMENT OF HOPPY AROMA OF LATE- AND DRY-HOPPED BEERS<br/><br/>Hop oil-(derived) constituents<br/><br/>Hop oil-(derived) contituents<br/><br/>-Based on the the detection of 18 hop oil constituents originally present in hop essential oil (e.g. &beta;-caryophyllene, &alpha;-<br/><br/>humulene,<br/><br/>constituents<br/><br/>characteristic analytical fingerprints are obtained for each of the single hopped beers investigated.<br/><br/>- The beers brewed with VAR B contained significantly higher levels of humulene epoxides. Higher levels of the oxygenated sesquiterpenes differentiated pellets of hop variety B from the other varieties.<br/><br/>- Dry-hopping increases the sesquiterpenoid level of the beers.<br/><br/>humulene (e.g.<br/><br/>epoxides) caryophyllenyl<br/><br/>and hop alcohol,<br/><br/>oil-derived humulol)<br/><br/>Odour Late<br/><br/>Odour Dry<br/><br/>Aroma Late<br/><br/>CONCLUSION Characteristic analytical and sensory fingerprints of hop pellets from three distinctly different commercial hop varieties were obtained via HS SPME GC-MS and &lsquo;hop-o-meters&rsquo; resulting from sensory evaluations of hop essential oil in model solutions. Analytical fingerprints of hop oil-derived<br/><br/>constituents in the fresh beers show (1) significant differences between late- and dry-hopped beers brewed with the same hop variety, and (2) varietal differences between both<br/><br/>late- and dry-hopped beers. The sensory properties of the varietal hop oils are clearly reflected in the resulting single-hop beers and, although further investigation is required,<br/><br/>the presented data also point to a relationship between the analytical hop oil-derived profiles in the beers and the sensory perceptions of varietal hoppy aroma.<br/><br/>odour/aroma established.<br/><br/>of each hop variety<br/><br/>were<br/><br/>- Striking<br/><br/>oils were observed in respect of the descriptors<br/><br/>&lsquo;Citrus&rsquo; (grapefruit) - VAR A;<br/><br/>&lsquo;Fruity/Citrus (orange)&rsquo; and &lsquo;Hoppy&rsquo; - VAR B; &lsquo;Green/Herbal&rsquo; and &lsquo;Smoky&rsquo; - VAR C.<br/><br/>differences between<br/><br/>the varietal hop<br/><br/>Detection frequency<br/><br/>Detection Frequency<br/><br/>Detection frequency<br/><br/>Level (&mu;g/L)<br/><br/>Level (&mu;g/L)<br/><br/>Level (&mu;g/L)<br/><br/>&beta;-myrcene<br/><br/>3-methylbutyl 2-methylpropanoate<br/><br/>2-nonanone<br/><br/>2-methylbutyl 3-methylbutanoate<br/><br/>p-menthen-1-ol<br/><br/>&alpha; -terpineol linalyl ethyl ether<br/><br/>&beta;-caryophyllene<br/><br/>&alpha; -humulene<br/><br/>humuladienone<br/><br/>eudesm-7(11)-en-4-ol &alpha; -cadinol<br/><br/>linalool<br/><br/>nerol + &beta;-citronellol<br/><br/>2-undecanone methyl geranate<br/><br/>Level (&mu;g/L)<br/><br/>Level (&mu;g/L)<br/><br/>&tau;-cadinol<br/><br/>Level (&mu;g/L<br/><br/>2-methylbutyl 2-methylpropanoate<br/><br/>trans-geraniol<br/><br/>humulene epoxide I<br/><br/>humulene epoxide II<br/><br/>&alpha; -cubenol<br/><br/>Detection frequency<br/><br/>Detection frequency<br/><br/>Detection frequency<br/><br/>All beers showed typical odour/aroma profiles which reflect the sensory characteristics of the hop essential oils. Beers hopped with VAR A or VAR B have pleasant and pronounced citrus (grapefruit) or citrus (orange)/fruity scents, respectively. The hoppy aromatic character of beers brewed with VAR C was less pronounced in terms of &lsquo;citrus&lsquo; or fruity and was described using many descriptors (floral, hoppy, spicy, green/herbal, woody).<br/><br/>Acknowledgement: we would like to thank IWT Vlaanderen for financial support<br/><br/></span></TD><TD valign='top'><b>PDF Image: Trends in Brewing</b><BR><BR><img src='../images/trends-brewing-001.jpg' alt=' Supercritical Fluid Extraction Trends in Brewing Page 001 ' style='margin-left:20px;border-style:solid;border-width:1px;border-color:black;'> </TD></TR></TABLE><table border=1px solid blackstyle =width:50%> <tr> <td><b>Supercritical CO2 Fluid Extractor - Oil Extract Using Infinity Supercritical CO2 Extraction System </b>- Botanical CO2 Extraction System - <a href="http://www.infinitysupercritical.com">Go to website</a> </td> </tr> </tr> </table><p> </p> <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-59168860-1', 'auto'); ga('send', 'pageview'); </script> <address> <p>Search Engine Contact: <a href="mailto:greg@infinitysupercritical.com?subject="Decarb">greg@infinitysupercritical.com</a></p><p><br /></p> </body></html>