期刊缩写       J AM SOC BREW CHEM

期刊全称       JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 美国酿造化学家学会

期刊ISSN      0361-0470

2012-2013最新影响因子     1.000

期刊官方网站       http://www.researchgate.net/journal/0361-0470

期刊投稿网址      

通讯方式       AMER SOC BREWING CHEMISTS INC, 3340 PILOT KNOB RD, ST PAUL, USA, MN, 55121-2097

涉及的研究方向    工程技术-生物工程与应用微生物

出版国家       UNITED STATES

出版周期       Quarterly

出版年份       1976

年文章数       38

出 版 社       American Society of Brewing Chemists

 

 

Publisher: American Society of Brewing Chemists

The Journal of the American Society of Brewing Chemistspublishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. Internationally renowned for more than sixty years, the Journal of the ASBC can be found in many libraries who serve patrons in food chemistry, beverage science, and related disciplines.

 

Screening of Geraniol-rich Flavor Hop and Interesting Behavior of beta-Citronellol During Fermentation under Various Hop-Addition Timings.

ABSTRACT In a previous study, we have focused on biotransformation of hop-derived monoterpene alcohols (linalool, geraniol, beta-citronellol, nerol, and alpha-terpineol) and their contribution to the flavor of hopped beer. Geraniol showed a drastic decrease during the growth phase and a part of geraniol was converted to beta-citronellol by yeast. beta-Citronellol was almost absent in hop and wort and gradually increased during the total fermentation period. The concentrations of geraniol and beta-citronellol in finished beer could be enriched depending on the initial geraniol content in the wort by using a geraniol-rich hop. As a result of sensory evaluation, there was an additive effect among linalool, geraniol, and beta-citronellol, and the flavor impression became lime-like by coexistence of these three monoterpene alcohols. In this study, we compared the composition of monoterpene alcohols in various hops, including new flavor hop varieties. Of all screened hops, most of the U.S. hop varieties contained relatively large amount of geraniol. Cascade, Bravo, and Mosaic were screened as geraniol-rich flavor hops. By using these varieties, we brewed test beers under various hop-addition timings to compare the composition of three monoterpene alcohols and total hop flavor profiles in the finished beers. As a result, the content of geraniol in finished beer could increase by delaying the timing of hop addition, while the yeast growth phase was avoided. On the other hand, the beta-citronellol contents in the finished beers made with the same hop variety (except Bravo) were present at almost the same levels, regardless of the timings of the hop addition, because of active generation of beta-citronellol during the storage period. In addition, interesting behaviors of monoterpene alcohols, especially beta-citronellol, observed in this study, and the relationship between the timing of hop addition and the profile of various flavor compounds in beer are discussed. Keywords: Beers, Biotransformation, beta-Citronellol, Flavor, Geraniol, Hop-addition timing, Hops, Linalool, Monoterpene alcohols.