Comparison of phytochemical and brewing characteristics of Cascade and Kazbek hop cultivars

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F24%3AN0000011" target="_blank" >RIV/14864347:_____/24:N0000011 - isvavai.cz</a>

Alternative codes found

RIV/60193697:_____/24:N0000012

Result on the web

<a href="https://www.sciencedirect.com/science/article/abs/pii/S0889157524007142" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0889157524007142</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2024.106680" target="_blank" >10.1016/j.jfca.2024.106680</a>

Result language

angličtina

Original language name

Comparison of phytochemical and brewing characteristics of Cascade and Kazbek hop cultivars

Original language description

A four-year study compared the secondary metabolite profile of two flavour hops, the widely used Cascade and the new Czech variety Kazbek. The average alpha-acids and total essential oil of Kazbek and Cascade grown in Europe did not differ, while alpha-acids were 20 % higher in Cascade grown in the USA. Cluster analysis of essential oil composition distinguished the varieties, the markers being mainly farnesene derivatives. US-Cascade had higher terpenoids (geraniol, geranial) and lower fatty acid methyl esters than EU-Cascade. Both varieties have high and comparable levels of geraniol esters (230–360 mg/kg total) and low levels of free geraniol. The sulphur-containing volatile profile of US-Cascade and EU-Cascade hops differed significantly, probably as a result of treatment with different pesticides. The profile of hop-associated essential oils and aroma components of the single-variety experimental beers Kazbek and Cascade was similar for both whirlpool-hopped and additionally dry-hopped beers. Citrus and fruit notes were the dominant descriptors. Two independent sensory panels did not clearly distinguish or prefer beers hopped with Cascade and Kazbek hops, demonstrating the possibility of alternating between the two varieties in brewing. A new finding is that genetically distant hop varieties can provide similar sensory profiles in late- and dry-hopped beers.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

1096-0481

Volume of the periodical

135

Issue of the periodical within the volume

November

Country of publishing house

GB - UNITED KINGDOM

Number of pages

13

Pages from-to

106680

UT code for WoS article

001303357500001

EID of the result in the Scopus database

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