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Publication Title | Characterization of the terpenoids composition of beers made with the French hop varieties: Strisselspalt, Aramis, Triskel and Bouclier.

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Text | Characterization of the terpenoids composition of beers made with the French hop varieties: Strisselspalt, Aramis, Triskel and Bouclier. | 001



BrewingScience Monatsschrift für Brauwissenschaft

D. Steyer, C. Clayeux, B. Laugel

November / December 2013 (Vol. 66) 192

Characterization of the terpenoids

ific Centre of the TU Mu

nich

Yearbook 2006

The scientific organ

o

of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB)

of the Scientific Station for Breweries in Munich

of the Veritas laboratory in Zurich

of Doemens wba – Technikum GmbH in Graefelfing/Munich www.brauwissenschaft.de

Among the various compounds brought in to beer by hop, mono- and sesqui- terpenoids are the most studied and contribute to a certain extent to the hoppy aroma of beer. Previous studies have indicated that the concentration of these compounds in beer depends on the hop variety. The impact of new hop varieties created by the French hop growers association and their cooperative in comparison to the old variety Strisselspalt on the terpenoid content in beer has been analyzed by Stir-Bar Sorptive-Extraction-Gas- Chromatography (SBSE-GC-MS). Our results reveal that the new variety Aramis has a similar terpenoid pro le to the Strisselspalt variety, both showing a similar content of sesquiterpenoids. In comparison, the new variety Bouclier was rather low in sesquiterpenoid content whereas Triskel showed the highest concentration of monoterpenoids, especially linalool.

Descriptors: Hop, variety, volatile compounds, terpenoids, aroma

f the Weihenstephan Scient

composition of beers made with the French hop varieties: Strisselspalt, Aramis, Triskel and Bouclier.

1 Introduction

Compared to other beverages, beer is characterized by its aro- ma and its bitterness. Both of these traits are in uenced by the hops used. Brewers classify hops in to two groups: bittering hops, which are rich in α- and β-acids, and nishing hops or aroma hops [1].

Alsace is by far the main hop producing region in France. Alsatian hops have been used in breweries since 1770–1780 [2]. Refer- ence to the famous Strisselspalt variety can be traced back to 1880 [2], making it one of the oldest aroma hop varieties known. Today, many international breweries continue to use Strisselspalt to produce a beer with a typical hop aroma.

In 2001 the French hop growers association and their coopera- tive (Hochfelden (67), France) began a breeding program using Strisselspalt as progenitor and selected new varieties based on their aroma pro le, pathogen resistance and α-acids levels. This program created the new varieties Aramis, registered in 2011, and Triskel and Bouclier registered in 2012 which are proposed as both bittering and aroma-type hops.

Since 1903 and the work of Chapman [3], several reports have indicated the range of hop volatile compounds [3–10]. However,

Authors

Dr. Ing. Damien Steyer, Dr. Céline Clayeux, Twistaroma, Colmar, Ing. Bernadette Laugel, Comptoir Agricole/Cophoudal/AGPH, Hochfelden; corresponding author: damien.steyer@twistaroma.fr

while it is possible to identify hundreds of compounds in hop oil [3–5], only a few of these speci c compounds have been detected in beer [6–10]. Amongst them, monoterpenoids and sesquiterpe- noids are considered to be associated with the “hoppy” aroma of beer [7, 8, 11, 12]. Of the many methods available to determine the concentration of these compounds in beer, the Stir-Bar-Sorptive- Extraction-Gas-Chromatography (SBSE-GC-MS) is both simple and very sensitive [13]. It has been used to measure traces of volatiles in numerous beverages [14]. In previous studies, Kishimoto et al. used SBSE-GC-MS to measure various terpenoids in beer made with the hop varieties Saaz, Tettnang, and Hersbrucker [6, 8] and to investigate the in uence of each variety on the beer aroma.

In this study, we analyzed and compared the impact of the Stris- selspalt hop variety with the newly bred Aramis, Triskel and Bouclier hop varieties on the terpenoid content in beer using SBSE-GC- MS. We also investigated the role of these compounds in avor perception relative to their perception thresholds.

2 Materials and methods

2.1 Brewing Process

To investigate the volatile contents of different hop varieties, Strisselspalt, Aramis, Bouclier and Triskel hops were brewed in 20 hL volumes. Hop oils content, α-acids and polyphenol content of these varieties are given table 1. The wort was prepared us- ing commercially available malts following a CMBO (Comité Malt Bière Orge) brewing process. Malt (300 kg) was brewed with water (ratio malt/water: 1/3) to obtain wort under the following brewing protocol: 0–20 min, 50 °C; 20–34 min, 50–64 °C; 34–45 min, 64 °C; 45–55 min, 64–74 °C; 55–80 min, 74 °C; 80–85 min, 74–

Image | Characterization of the terpenoids composition of beers made with the French hop varieties: Strisselspalt, Aramis, Triskel and Bouclier.



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