Eyres Graham T, Marriott Philip J, Dufour Jean-Pierre
Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
J Agric Food Chem. 2007 Jul 25;55(15):6252-61. doi: 10.1021/jf070739t. Epub 2007 Jun 23.
The "spicy" character of hops is considered to be a desirable attribute in beer, associated with "noble hop aroma". However, the compounds responsible have yet to be adequately identified. Odorants in four samples of the spicy fraction of hop essential oil were characterized using gas chromatography-olfactometry (GC-O) and CharmAnalysis. Four hop varieties were compared, namely, Target, Saaz, Hallertauer Hersbrucker, and Cascade. Odor-active compounds were tentatively identified using comprehensive two-dimensional gas chromatography (GCxGC) combined with time-of-flight mass spectrometry (TOFMS). An intense "woody, cedarwood" odor was determined to be the most potent odorant in three of the four spicy fraction samples. This odor coincided with a complex region where between 8 and 13 compounds were coeluting in each of the four spicy fractions. The peak responsible was determined by (i) correlating peak areas with Charm values in eight hop samples and (ii) heart-cut multidimensional gas chromatography-olfactometry (MDGC-O). The compound responsible was tentatively identified as 14-hydroxy-beta-caryophyllene. Other important odorants identified were geraniol, linalool, beta-ionone, and eugenol.
啤酒花的“辣味”特质被认为是啤酒中一种理想的属性，与“优质啤酒花香气”相关。然而，产生这种味道的化合物尚未得到充分鉴定。采用气相色谱 - 嗅觉测定法（GC - O）和魅力分析法对啤酒花精油辣味部分的四个样品中的气味物质进行了表征。比较了四个啤酒花品种，即泰姬（Target）、萨兹（Saaz）、哈拉道赫斯布鲁克（Hallertauer Hersbrucker）和卡斯卡特（Cascade）。使用全二维气相色谱（GCxGC）结合飞行时间质谱（TOFMS）对气味活性化合物进行了初步鉴定。在四个辣味部分样品中的三个中，一种强烈的“木质、雪松木”气味被确定为最强烈的气味物质。这种气味与一个复杂区域重合，在四个辣味部分中，每个部分都有8至13种化合物共洗脱。通过（i）将八个啤酒花样品中的峰面积与魅力值相关联，以及（ii）中心切割多维气相色谱 - 嗅觉测定法（MDGC - O）确定了产生该峰的化合物。初步鉴定该化合物为14 - 羟基 - β - 石竹烯。鉴定出的其他重要气味物质有香叶醇、芳樟醇、β - 紫罗兰酮和丁香酚。
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