KAHO Sint-Lieven (KU Leuven) , Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bio-engineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
J Agric Food Chem. 2013 Nov 6;61(44):10555-64. doi: 10.1021/jf402496t. Epub 2013 Oct 23.
The volatile composition of novel varietal oxygenated sesquiterpenoid hop oil fractions ("spicy essences") was characterized by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. Oxygenated sesquiterpenes represent the major chemical compound class, accounting for at least 65% of the total volatile fraction. In addition to oxygenated sesquiterpenes, spicy hop essences consist of several ketones, sesquiterpene and monoterpene hydrocarbons, and a relatively high number of unidentified compounds. On the basis of their relative composition, spicy hop essences can be fully differentiated according to their varietal origin. Multidimensional gas chromatography in combination with time-of-flight mass spectrometry on spicy hop essence cv. Spalter Select further demonstrated the enormous complexity of this particular hop oil fraction. The aromagram obtained via gas chromatography-olfactometry comprised nine odor-active regions described in terms of "citrus", "green", "haylike", "earthy", "woody", and "spicy". 2-Undecanone, 2-tridecanone, γ-cadinene, α-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.
新型含氧倍半萜烯型啤酒花油馏分（“香料精华”）的挥发性成分通过顶空固相微萃取与气相色谱-质谱联用进行了表征。含氧倍半萜烯是主要的化学化合物类，占总挥发性馏分的至少 65%。除了含氧倍半萜烯，香料啤酒花精华还包括几种酮、倍半萜和单萜烃以及相当数量的未鉴定化合物。根据它们的相对组成，可以根据品种来源对香料啤酒花精华进行完全区分。多维气相色谱结合时间飞行质谱对 Spalter Select 香料啤酒花精华进一步证明了这种特殊啤酒花油馏分的巨大复杂性。通过气相色谱-嗅觉测定获得的香气图谱包含九个用“柑橘”、“绿色”、“干草”、“泥土”、“木质”和“香料”描述的气味活性区域。2-十一酮、2-十三酮、γ-杜松烯、α-卡拉烯、卡拉烯、蛇麻烯二酮、 Caryolan-1-ol、石竹烯氧化物对映体和葎草烯环氧化物 II 被初步鉴定为气味活性区中的成分。
