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中国精品科技期刊2020
肖琳,刘倩,梁会朋,等. 啤酒花挥发性有机化合物及感官特征分析[J]. 食品工业科技,2024,45(16):1−9. doi: 10.13386/j.issn1002-0306.2023100052.
引用本文: 肖琳,刘倩,梁会朋,等. 啤酒花挥发性有机化合物及感官特征分析[J]. 食品工业科技,2024,45(16):1−9. doi: 10.13386/j.issn1002-0306.2023100052.
XIAO Lin, LIU Qian, LIANG Huipeng, et al. Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops[J]. Science and Technology of Food Industry, 2024, 45(16): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100052.
Citation: XIAO Lin, LIU Qian, LIANG Huipeng, et al. Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops[J]. Science and Technology of Food Industry, 2024, 45(16): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100052.

啤酒花挥发性有机化合物及感官特征分析

Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

  • 摘要: 为明确不同品种啤酒花挥发性有机化合物(VOCs)及感官特征差异,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)、气相色谱-质谱(gas chromatography mass spectrometry,GC-MS)及定量描述分析(quantitative description analysis,QDA)对德国马革努门(Magnum)、美国芭乐西(Palisade)、捷克萨兹(Saaz)及德国赫斯布鲁克(Hersbrucker)四种不同品种啤酒花进行挥发性有机化合物(VOCs)及感官特征分析。感官评定结果显示,啤酒花具有柑橘类水果香、非柑橘类水果香、木质香、花香、草本、辛辣及生青味的香气属性,且不同品种啤酒花感官特征存在差异。GC-IMS共解析出79种VOCs,包括萜类、醇类、酯类、醛类及酮类等化合物。GC-MS共解析出140种VOCs,包括萜类、醇类、酮类、酯类、酸类、醛类等化合物,其中萜类和酯类化合物为啤酒花中含量最高的化合物种类。对不同品种啤酒花VOCs进行主成分分析(principal component analysis,PCA),有效鉴别出啤酒花品种之间差异性。该研究为啤酒花挥发性有机化合物(VOCs)及感官特征差异分析提供了参考方法,并为啤酒花在啤酒中的精准应用提供了理论支持。

     

    Abstract: To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and quantitative descriptive analysis (QDA) were employed to scrutinize the VOCs and sensory characteristics of four distinct hop varieties, namely Magnum, Palisade, Saaz, and Hersbrucker. The outcomes of QDA revealed a diverse array of sensory profiles in the hops, encompassing citrus and non-citrus fruit aromas, woody, floral, herbal, spicy, and green aromas, with noticeable distinctions in sensory attributes discernible among the various hop cultivars. The results showed that 79 VOCs were identified in the GC-IMS spectra of different varieties of hops, including terpenes, alcohols, esters, aldehydes, and ketones. The results showed that 140 VOCs were identified in the GC-MS spectra of different varieties of hops, including terpenes, alcohols, ketones, esters, acids, and aldehydes, with terpenes and esters emerging as the prevailing constituents in hops. The Principal Component Analysis (PCA) of different hop VOCs was performed to effectively identify the differences among hop varieties. This study can provide a valuable reference for the comprehensive analysis of VOCs and sensory attributes in hops. Furthermore, it contributes theoretical underpinnings to inform the precise application of hops in the context of beer brewing.

     

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