Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops?

Hops are among the most important ingredients in beer that contribute to beer flavor. Consequently, novel types of hops have been bred and widely used worldwide. For example, the Sorachi Ace hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like aromas, to the finished beer. In our previous study, the unique volatile compound geranic acid was significantly detected only in the test beer brewed with the Sorachi Ace hop; moreover, the coexistence of geranic acid and other hop-derived flavor compounds could result in the characteristic aroma of the Sorachi Ace beers. In this study, selected hop-derived flavor compounds, including geranic acid, were compared among 17 hop varieties. The geranic acid content in the Sorachi Ace hop was the highest among the studied hops. We also investigated the behavior of geranic acid and related flavor compounds throughout the fermentation process. The content of geranic acid was higher than those of the other compounds during fermentation. Next, we compared the concentrations of these compounds in kettle-, late-, and dry-hopped beers using Sorachi Ace hop. The results revealed that geranic acid remained at higher concentrations from the worts to finished beers despite the decrease in the content of other hop-derived flavor compounds as a result of evaporation and/or other factors during brewing. Further, geranic acid could remain at high levels in the test-brewed beers with Sorachi Ace hops because of its behavior as an acid throughout the brewing process, including during wort boiling and fermentation.

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace.

Hops are natural ingredients used to impart bitterness and flavor to beer. Recently, new varieties of hops have attracted global research attention. The Sorachi Ace variety, in particular, interests many craft brewers. This hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like, to finished beers. Here, we investigated specific flavor compounds derived from Sorachi Ace using selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry and head space-solid phase microextraction-gas chromatography-mass spectrometry. The results showed that a unique volatile compound, geranic acid, was present at a significant level only in the test beer brewed with the Sorachi Ace hop. Furthermore, sensory evaluation techniques revealed that geranic acid has very unique characteristics. This compound is not odor-active but functions as an enhancer for hop-derived terpenoids at subthreshold levels.

Preparation of antiserum against rat delta6-desaturase and its use to evaluate the desaturase protein levels in rats treated with gemfibrozil, a ligand for peroxisome proliferator-activated receptor alpha.

Anti-rat delta6-desaturase serum was produced by immunizing rabbits with the 14 N-terminal amino acids (2-15) of rat delta6-desaturase. The antiserum prevented the enzymatic activity of delta6-desaturase in microsomes. Subsequently, the antiserum was used to demonstrate that gemfibrozil, a ligand for peroxisome proliferator-activated receptor alpha, is involved in activating delta6-desaturase gene expression, thereby elevating the protein level and the activity.