| Full text | |
| Author(s): |
Duarte, Lucas Mattos
;
Amorim, Tatiane Lima
;
Grazul, Richard Michael
;
Leal de Oliveira, Marcone Augusto
Total Authors: 4
|
| Document type: | Journal article |
| Source: | Food Research International; v. 138, p. 8-pg., 2020-12-01. |
| Abstract | |
Terpenes are one of the main classes of compounds in hops (Humulus lupulus, L). They play an important role in brewing due to their central function, which is related to beer aroma. A screening of terpenes in several commercial hop varieties was carried out by gas chromatography coupled to mass spectrometry after employing a simple, straightforward and high throughput extraction method. A single batch extraction, using hexane as solvent, was employed to obtain the terpenic fraction of the hop samples. Nineteen terpenes were identified in analyzed samples with beta-myrcene (2.22-45.30%), alpha-humulene (20.20-67.64%), and beta-caryophyllene (9.97-24.62%) being the major terpenes in all samples. The studied system was multivariate modeled by principal component analysis. Based on the proposed approach, it was possible to correlate the terpenic hop profiles to their specific purpose in the brewing industry and to distinguish aromatic hops (high alpha-humulene content), bittering hops (high beta-myrcene content), and dual-purpose hops (more complex and intermediate terpenic profile) among the samples. (AU) | |
| FAPESP's process: | 14/50867-3 - INCT 2014: National Institute of Science and Technology in Bioanalysis |
| Grantee: | Marco Aurelio Zezzi Arruda |
| Support Opportunities: | Research Projects - Thematic Grants |