Polyfunctional thiol potential of new "dual" hop varieties for late and dry hopping : Flavor stability through beer ageing
(2014) 2014 ASBC Annual Meeting — Location: Chicago, USA (4.June.2014)
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- Abstract
- Polyfunctional thiols contribute to the hop varietal aroma of beers [1], especially when dry hopping [2] or bottle refermentation [3] are applied. Very recently, a cysteine-S-conjugate [S-3-(hexan-1-ol)-cysteine] has been identified by HPLC/MS/MS in the Cascade variety [4]. Other cysteine adducts have been evidenced in Saaz, Nelson Sauvin and Tomahawk hops by enzymatic release assays [5]. Both methods were here applied on new "dual" hop varieties including Citra, Amarillo, Mosaïc and Hallertau Blanc. Terpenols and free polyfunctional thiols were also quantified in these four selected "dual" cultivars. Their aromatic profiles were further compared to those previously obtained for Tomahawk, Nelson Sauvin (both "dual"), Cascade and Saaz.
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Citations
Kankolongo Cibaka, M.-L., Tran, T. T. H., Gros, J., Robiette, R., & Collin, S. (2014). Polyfunctional thiol potential of new “dual” hop varieties for late and dry hopping : Flavor stability through beer ageing. 2014 ASBC Annual Meeting, Chicago, USA. https://hdl.handle.net/2078.5/199444