Specific flavor compounds derived from nelson sauvin hop and synergy of these compounds

BrewingScience

Volumn 62, Issue 7-8, 2009, Pages 108-118

  Takoi, Kiyoshi ^a   Degueil, Marie ^b,c   Shinkaruk, Svitlana ^d   Thibon, Cécile ^b   Kurihara, Toshio ^a   Toyoshima, Koichi ^a   Ito, Kazutoshi ^a   Bennetau, Bernard ^b,c   Dubourdieu, Denis ^b   Tominaga, Takatoshi ^b  

^a SAPPORO BREWERIES LTD   (Japan)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c CNRS   (France)

^d ENITA de Bordeaux   (France)

Author keywords

Beer aroma; Flavor; Hop; Isobutyric esters; Nelson Sauvin; Synergy; Thiols

Indexed keywords

FLAVOR ENHANCERS; HOP; NELSON SAUVIN; SAUVIGNON BLANC; SYNERGY; TERPENE ALCOHOLS; THIOLS;

ESTERIFICATION; ESTERS; FLAVORS;

FLAVOR COMPOUNDS;

CITRUS X PARADISI; HUMULUS; MALUS X DOMESTICA; PRUNUS ARMENIACA; RHEUM X HYBRIDUM;

EID: 77951286743     PISSN: 18665195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. Sakuma, S.; Rikimaru, Y.; Kobayashi, K. and Kowaka, M.: Sunstruck flavor formation in beer. J. Am. Soc. Brew. Chem., 49 (1991), pp. 142-145.
2. Darriet, P.; Tominaga, T.; Lavigne, V.; Boidron, J. N. and Dubourdieu, D.: Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour Fragrance J. 10 (1995), pp. 385-392.
3. Tominaga, T.; Furrer, A.; Henry, R. and Dubourdieu, D.: Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon Blanc wines. Flavour Fragrance J. 13 (1998), pp. 159- 162.
4. Tominaga, T.; Murat, M.-L. and Dubourdieu, D.: Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon Blanc. J. Agric. Food Chem., 46 (1998), pp. 1044-1048.
5. Sarrazin, E.; Shinkaruk, S.; Tominaga, T.; Bennetau, B.; Frérot, E. and Dubourdieu, D.: Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: Identification and quantification of new sulfanyl alcohols. J. Agric. Food Chem., 55 (2007), pp. 1437- 1444.
6. Vermeulen, C.; Lejeune, I.; Tran, T. T. H. and Collin, S.: Occurrence of polyfunctional thiols in fresh lager beer. J. Agric. Food Chem., 54 (2006), pp. 5061-5068.
7. Steinhaus, M.; Wilhelm, W. and Schieberle, P.: Comparison of the most odor-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis. Eur. Food. Res. Technol. 226 (2007), pp. 45-55.
8. Steinhaus, M. and Schieberle, P.: Transfer of the potent hop odorants linalool, geraniol and 4-methyl-4-sulfanyl-2-pentanone from hops into beer. Proc. 31st EBC Congr. (2007), pp. 1004-1011.
9. Kishimoto, T.; Kobayashi, M.; Yano, N.; Iida, A. and Wanikawa, A.: Comparison of 4-mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions. J. Agric. Food Chem. 56 (2008), pp. 1051-1057.
10. Kishimoto, T.; Morimoto, M.; Kobayashi, M.; Yako, N. and Wanikawa, A.: Behaviors of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate during brewing processes. J. Am. Soc. Brew. Chem., 66 (2008), pp. 192-196.
11. Graves, I. R.; Brier, M. B.; Chandra, G. S. and Alspach, P. A.: Kettle hop flavour from New Zealand hop (Humulus lupulus L.) cultivars. Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section, Adelaide, Australia, 17-22 March 2002 (CD-ROM).
12. Beatson, R. A.; Ansell, K. A. and Graham, L. T.: Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar 'Nelson Sauvin'. New Zealand Journal of Crop and Horticultural Science 31 (2003), pp. 303-309.
13. Takoi, K.; Tominaga, T.; Degueil, M.; Sakata, D.; Kurihara, T.; Shinkaruk, S.; Nakamura, T.; Maeda, K.; Akiyama, H.; Watari, J.; Bennetau, B. and Dubourdieu, D.: Identification of novel unique flavor compounds derived from Nelson Sauvin hop and development of new product using this hop. Proc. 31st EBC Congr., (2007), (CD-ROM).
14. Takoi, K.; Degueil, M.; Shinkaruk, S.; Thibon, C.; Maeda, K.;Ito, K.; Bennetau, B.; Dubourdieu, D. and Tominaga, T.: Identification and characteristics of new volatile thiols derived from the hop (Humulus lupulus L.) cultivar Nelson Sauvin. J. Agric. Food Chem., 57 (2009), pp. 2493-2502.
15. American Society for Testing and Materials. Subcomittee E-18. Standard Practice E-679 for Determination of Odor and Taste Thresholds by a Forced-Choice Ascending Concentration Series Method of Limits, ASTM: Philadelphia, 1979.
16. Perpéte, P.; Mélotte, L.; Dupire, S. and Collin, S.: Varietal discrimination of hop pellets by essential oil analysis I. Comparison of fresh samples. J. Am. Soc. Brew. Chem., 56 (1998), pp. 104-108.
17. Murakami, A.; Chicoye, E. and Goldstein, H.: Hop flavor constituents in beer by headspace analysis. J. Am. Soc. Brew. Chem., 45 (1987), pp. 19-23.
18. Murakami., A.; Rader, S.; Chicoye, E. and Goldstein, H.: Effect of hopping on the headspace volatile composition of beer. J. Am. Soc. Brew. Chem., 47 (1989), pp. 35-42.
19. Seaton, J. C.; Moir, M. and Sugget, A.: The refinement of hop flavour by yeast action. Proceedings of the 17th Convention of the Institute of Brewing, Australia and New Zealand Section, Perth, Australia, 1982, pp. 117-124.
20. Ferreira, V.; Ortín, N.; Escudero, A.; Lópes, R. and Cacho, J.: Chemical characterization of the aroma of Grenache rosé wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. J. Agric. Food Chem., 50 (2002), pp. 4048-4054.
21. Bailly, S.; Jerkovic, V.; Marchand-Brynaert, J. and Collin, S.: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. J. Agric. Food Chem., 54 (2006), pp. 7227-7234.
22. Steinhaus, M.; Fritsch, H. T. and Schieberle, P.: Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA). J. Agric. Food Chem., 51 (2003), pp. 7100-7105.
23. Ong, P. K. C. and Acree, T. E.: Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem., 47 (1999), pp. 665-670.
24. Kishimoto, T.; Wanikawa, A.; Kono, K.; Aoki, K.: Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops. Proc. 31st EBC Congr., (2007), (CD-ROM).