食品工业科技2024,Vol.45Issue(16) :292-300.DOI:10.13386/j.issn1002-0306.2023100052

啤酒花挥发性有机化合物及感官特征分析

Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

肖琳 刘倩 梁会朋 王峣峣 常晓敏 邱然
食品工业科技2024,Vol.45Issue(16) :292-300.DOI:10.13386/j.issn1002-0306.2023100052

啤酒花挥发性有机化合物及感官特征分析

Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

肖琳 1刘倩 1梁会朋 1王峣峣 1常晓敏 1邱然1
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作者信息

  • 1. 华润雪花啤酒(中国)有限公司,北京 100000
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摘要

为明确不同品种啤酒花挥发性有机化合物(VOCs)及感官特征差异,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)、气相色谱-质谱(gas chromatography mass spectrometry,GC-MS)及定量描述分析(quantitative description analysis,QDA)对德国马革努门(Magnum)、美国芭乐西(Palisade)、捷克萨兹(Saaz)及德国赫斯布鲁克(Hersbrucker)四种不同品种啤酒花进行挥发性有机化合物(VOCs)及感官特征分析.结果显示,啤酒花具有柑橘类水果香、非柑橘类水果香、木质香、花香、草本、辛辣及生青味的香气属性,且不同品种啤酒花感官特征存在差异.GC-IMS共解析出79种VOCs,包括萜类、醇类、酯类、醛类及酮类等化合物.GC-MS共解析出140种VOCs,包括萜类、醇类、酮类、酯类、酸类、醛类等化合物,其中萜类和酯类化合物为啤酒花中含量最高的化合物种类.对不同品种啤酒花VOCs进行主成分分析(principal component analysis,PC A),有效鉴别出啤酒花品种之间差异性.该研究为啤酒花挥发性有机化合物(VOCs)及感官特征差异分析提供了参考方法,并为啤酒花在啤酒中的精准应用提供了理论支持.

Abstract

To examine the variances in volatile organic compounds(VOCs)and sensory attributes across various hop cultivars,an analytical approach was employed.Specifically,gas chromatography-ion mobility spectroscopy(GC-IMS),gas chromatography-mass spectrometry(GC-MS),and quantitative descriptive analysis(QDA)were employed to scrutinize the VOCs and sensory characteristics of four distinct hop varieties,namely Magnum,Palisade,Saaz,and Hersbrucker.The outcomes of QDA revealed a diverse array of sensory profiles in the hops,encompassing citrus and non-citrus fruit aromas,woody,floral,herbal,spicy,and green aromas,with noticeable distinctions in sensory attributes discernible among the various hop cultivars.The results showed that 79 VOCs were identified in the GC-IMS spectra of different varieties of hops,including terpenes,alcohols,esters,aldehydes,and ketones.140 VOCs were identified in the GC-MS spectra of different varieties of hops,including terpenes,alcohols,ketones,esters,acids,and aldehydes,with terpenes and esters emerging as the prevailing constituents in hops.The principal component analysis(PCA)of different hop VOCs was performed to effectively identify the differences among hop varieties.This study can provide a valuable reference for the comprehensive analysis of VOCs and sensory attributes in hops.Furthermore,it contributes theoretical underpinnings to inform the precise application of hops in the context of beer brewing.

关键词

啤酒花/挥发性有机化合物(VOCs)/感官特征/气相-离子迁移谱(GC-IMS)/气相色谱-质谱(GC-MS)/定量描述分析(QDA)

Key words

hops/volatile organic compounds(VOCs)/sensory characteristics/gas-phase ion migration spectrometry(GC-IMS)/gas chromatograph-mass spectrometry(GC-MS)/quantitative descriptive analysis(QDA)

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出版年

2024
食品工业科技
北京一轻研究院

食品工业科技

CSTPCD北大核心
影响因子:0.842
ISSN:1002-0306
参考文献量16
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