Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer

Authors

  • Cosimo Taiti Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019, Florence, Italy.
  • Simona Violino Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari. Via della Pascolare 16, 00015, Monterotondo (Rome), Italy.
  • Federico Pallottino Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA)
  • Corrado Costa Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari. Via della Pascolare 16, 00015, Monterotondo (Rome), Italy.
  • Elisa Masi Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019, Florence, Italy.
  • Stefano Mancuso Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019, Florence, Italy.

DOI:

https://doi.org/10.37256/fse.112020164

Keywords:

wild hops, flavour, volatile organic compounds, panel test, consumer acceptability, CANOCO, PCA

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 2 selected Italian wild hop varieties and a commercial one (Cascade) grown in 2 sites with different environmental condition. Since the beer aroma is represented by hop flowers and so they increase incise in the finished product. In this study, 6 beer samples produced by an Italian microbrewery using hop plants were collected and analysed for Volatile Organic Compounds (VOCs) profiles  using a PTR-TOF-MS and a sensory evaluation (panel and consumer tests). Multivariate statistical analyses (PCA and CANOCO) showed as “Cascade commercial” sample marks with the highest intensity of taste  in comparison to other samples. Results showed low interest for the aromas the hops imparted to the beers produced in relationships to the commercial variety grown and bought. In addition, the grown commercial cascade resulted to be interesting, producing a modified aroma profile when compared to its commercial counterpart. Finally, this study showed 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.

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Published

2020-01-01

How to Cite

1.
Taiti C, Violino S, Pallottino F, Costa C, Masi E, Mancuso S. Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer. Food Science and Engineering [Internet]. 2020 Jan. 1 [cited 2022 Sep. 25];1(1):13-26. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/fse.112020164