Kishimoto Toru, Wanikawa Akira, Kono Katsunori, Shibata Kazunori
Brewing Research and Development Laboratory, Asahi Breweries Ltd., 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan.
J Agric Food Chem. 2006 Nov 15;54(23):8855-61. doi: 10.1021/jf061342c.
Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.
对构成啤酒啤酒花香气的气味物质进行了研究。通过气相色谱 - 嗅觉测量法（CharmAnalysis）和感官评价，将使用萨兹、赫尔斯布鲁克和卡斯卡特啤酒花的高酒花含量啤酒与未添加啤酒花的啤酒进行了比较。共发现27种源自啤酒花的气味物质，这些物质要么直接来自啤酒花，要么通过代谢产生，并且鉴定出了19种成分。根据它们的Charm值和香气值，确定芳樟醇、香叶醇、2 - 甲基丁酸乙酯、3 - 甲基丁酸乙酯和2 - 甲基丙酸乙酯为气味活性成分。在感官评价中，卡斯卡特啤酒类似麝香的香气和赫尔斯布鲁克啤酒的辛辣香气最为突出，并对这些特征的贡献成分进行了研究。
