Varietal Difference of Hop-Derived Flavour Compounds in Late-Hopped/Dry-Hopped Beers.

Abstract

Monoterpene alcohols (linalool, β-citronellol, nerol and geraniol) and their derivatives (geranyl acetate and cis-linalool oxide), β-ionone and several esters (isobutyl isobutyrate, isoamyl isobutyrate, 2-methylbutyl isobutyrate and ethyl heptanoate) were focused on as possible contributors on hop varietal aroma. We measured flavour compounds in late-hopped beers and dry-hopped beers brewed with eighteen hop varieties. On the basis of the results, we discuss the comparison of varietal profiles of hop-derived flavour compounds among eighteen hop varieties, the relationship among certain monoterpene alcohols and their derivatives and the effect of hopping procedure on the flavour profiles in beers.