Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 44, Pages 10555-10564Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf402496t
Keywords
spicy/herbal/noble hop aroma; spicy hop essence; oxygenated sesquiterpenoids; headspace solid-phase microextraction; gas chromatography-mass spectrometry/olfactometry; two-dimensional gas chromatography
Funding
- HVG - Hopfenverwertungsgenossenschaft e.G. (Wolnzach, Germany)
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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, gamma-cadinene, alpha-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.
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