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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60193697:_____/24:N0000012

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

135

Číslo periodika v rámci svazku

November

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

13

Strana od-do

106680

Kód UT WoS článku

001303357500001

EID výsledku v databázi Scopus

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