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- Title
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis.
- Authors
Martin Steinhaus; Wolfgang Wilhelm; Peter Schieberle
- Abstract
Abstract Application of a comparative aroma extract dilution analysis on the volatiles isolated from five different hops (Hallertau Perle, Hallertau Hersbrucker Sp�t, Slowenian Golding, Hallertau Smaragd, US Cascade) revealed linalool and myrcene with the highest Flavour Dilution (FD)-factors in all varieties, followed by 2-isopropyl-3-methoxypyrazine, 3-methylbutanoic acid and geraniol. Some odourants, however, showed high FD-factors only in certain varieties, for example, (5Z)-octa-1,5-dien-3-one and germacrene B in Hersbrucker Sp�t, (3E,5Z)-undeca-1,3,5-triene in Hersbrucker Sp�t and Cascade and nonanal in Cascade. The overall odour profile of the Cascade sample clearly differed from the other varietes, and was dominated by a black currant like odour note. The identification experiments revealed 4-methyl-4-sulfanylpentan-2-one, so far unknown as hop constituent, as key contributor to this odour. In addition, an odour-active undecatetraene was present, in particular, in Perle and Cascade. Synthesis and structural assignment of the four stereoisomers of (3E)-undeca-1,3,5,9-tetraene allowed the identification of the fresh, pineapple-like smelling compound as (3E,5Z,9E)-undeca-1,3,5,9-tetraene. Among the four isomers synthesised, this compound showed by far the lowest odour threshold of 0.01 ng/L in air.
- Subjects
AROMATIC amines; INDICATOR dilution; SCIENTIFIC experimentation; STEREOISOMERS
- Publication
European Food Research & Technology, 2007, Vol 226, Issue 1/2, p45
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-006-0507-6