Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer

Abstract

Hops flowers are used to impart highly desirable hoppy aromas in beer. The emergence of craft brewing caused an increase in the popularity of intense hoppy beer, determining a breeding trend for new hop flavour varieties that differ in terms of oil contents and compounds. The aim of this work is to examine the relationship between Volatile Organic Compounds (VOCs) and sensory properties in an Italian craft beer brewed with two selected Italian wild hop varieties and a commercial one (Cascade), grown in two sites with different environmental conditions. Since the beer aroma is influenced by hop flowers, they increase influence in the finished product. In this study, six beer samples produced by an Italian microbrewery using hop plants were collected and analysed for Volatile Organic Compounds (VOCs) profiles using both a PTR-TOF-MS and a sensory evaluation (panel and consumer tests). Multivariate statistical analyses (Principal Component Analysis (PCA) and Canonical Correspondence Analysis (CANOCO)) showed that the "Cascade commercial" sample was marked with the highest intensity of taste in comparison to other samples. Results showed low interest in the aromas the hops imparted to the beers produced in relation to the commercial variety grown and bought. In addition, the grown commercial Cascade was found to be interesting, producing a modified aroma profile when compared to its commercial counterpart. Finally, this study provides an initial contribution to screen other wild genotypes to identify new hops for direct use or breeding with new characteristics that can be used for the production of beer with a modified aroma.