Characterization of the key aroma compounds in different varieties of hops by application of the Sensomics approach
文献类型： 外文期刊
第一作者： Ou, Zejie
作者： Ou, Zejie;Chang, Shiyu;Li, Shuchang;Tan, Yanli;Pang, Xueli;Ou, Zejie;Zhou, Yuenan
作者机构：
关键词： Aroma-active compound; Gas chromatography-olfactometry/aroma; extract dilution analysis (GC-O/AEDA); Odour activity value (OAV); Aroma recombination
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 460 卷
页码：
收录情况： SCI
摘要： Aroma is a crucial indicator of hop quality. This study analyzed the differences in aroma compound composition among six hop varieties from three regions: North America, Europe, and Asia. Descriptive analysis and sensomic approaches including gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value calculation and aroma recombination were used for the detailed characterization and comparative analysis of hop aroma. A total of 55 aroma-active compounds were identified. Among them, linalool, geraniol, (1-myrcene, 2undecanone, and methyl decanoate contributed significantly to hop aroma. Orthogonal partial least squares discriminant analysis revealed that, except for the SAAZ and XinYuan hops with some similarities in their aroma composition, the remaining hops exhibited unique aroma characteristics. A total of 16 compounds, including methyl 5-methylhexanoate and (E)-(1-farnesene, were identified as differentiating aroma compounds in the six hop samples. This study enriches the knowledge on hop flavour with different origins and provides valuable insights into its application.
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