Optimization of cysteine and glutathione S-conjugates extraction and HPLC-ESI(+)-MS/MS quantitation in hop. Focus on Mandarina Bavaria and Saaz
(2018) EBC Brewing Science Group 12th Technical Meeting — Location: Bruxelles, Belgium (5.June.2018)
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- Abstract
- After the evidence in hop of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (3S4MPol) and 3-sulfanylhexan-1-ol (3SHol), S-glutathione precursors were recently investigated in Amarillo, Hallertau Blanc, Mosaic, Citra and Sorachi Ace. The aim of the present work was to optimize both cysteinylated and glutathionylated precursors extraction from hop pellets and to assess the linked-potential in two other hop cultivars, the promising dual Mandarina Bavaria variety and the well-known Saaz. While S-3-(4-methyl-1-hydroxypentyl)glutathione (G-3S4MPol) revealed more specific of the Hallertau Blanc variety, the occurrence of S-3-(1-hydroxyhexyl)glutathione (G-3SHol) was confirmed in all cultivars. Surprisingly, even in the Saaz variety where the cysteinylated counterpart was absent, very high concentrations of G-3SHol were found. The impact of boiling on the quality of aromatic hop flavors will be therefore discussed.
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Chenot, C. (2018). Optimization of cysteine and glutathione S-conjugates extraction and HPLC-ESI(+)-MS/MS quantitation in hop. Focus on Mandarina Bavaria and Saaz. EBC Brewing Science Group 12th Technical Meeting, Bruxelles, Belgium. https://hdl.handle.net/2078.5/109667