Differentiation of aromatic, bittering and dual-purpose commercial hops from their terpenic profiles: An approach involving batch extraction, GC-MS and multivariate analysis

Autor(es)

Duarte, Lucas Mattos ; Amorim, Tatiane Lima ; Grazul, Richard Michael ; Leal de Oliveira, Marcone Augusto

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 138, p. 8-pg., 2020-12-01.

Resumo

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)

• Processo FAPESP: 14/50867-3 - INCT 2014: Instituto Nacional de Ciência e Tecnologia de Bioanalítica
• Beneficiário: Marco Aurelio Zezzi Arruda
• Modalidade de apoio: Auxílio à Pesquisa - Temático