Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds.
J Agric Food Chem
; 68(7): 2155-2163, 2020 Feb 19.
Article
en En
| MEDLINE
| ID: mdl-31986028
ABSTRACT
Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q2 = 0.654) total hoppy = 1.8 + [myrcene (µg/L) × 7.5 × 10-3] + [2-methylbutyl-2-methylpropanoate (µg/L) × 4.2 × 10-3] + [linalool (µg/L) × 7.2 × 10-3] + [α-humulene (µg/L) × 2.3 × 10-3]). Successful models were also obtained to predict citrus (Q2 = 0.745), green fruit (Q2 = 0.598), and sweet fruit (Q2 = 0.626) characteristics of dry-hopped beers.
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Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Cerveza
/
Humulus
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Compuestos Orgánicos Volátiles
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Aromatizantes
Tipo de estudio:
Prognostic_studies
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Risk_factors_studies
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2020
Tipo del documento:
Article
País de afiliación:
Portugal