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 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.