The Flavoring Potential of Hop Polyphenols in Beer

被引：35

作者：

Goiris, Koen ^{[1
]}

Jaskula-Goiris, Barbara ^{[1
]}

Syryn, Evelien ^{[1
]}

Van Opstaele, Filip ^{[1
]}

De Rouck, Gert ^{[1
]}

Aerts, Guido ^{[1
]}

De Cooman, Luc ^{[1
]}

机构：

[1] Katholieke Univ Leuven, KAHO St Lieven Fac Engn Technol, Lab Enzyme Fermentat & Brewing Technol EFBT, Dept Microbial & Mol Syst M2S,Cluster Bioengn Tec, B-9000 Ghent, Belgium

来源：

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 2014年 / 72卷 / 02期

关键词：

Beer flavor; Hop essential oil; Hop polyphenols; Sensory analysis; SUPERCRITICAL-FLUID EXTRACTION; HAZE STABILITY DIFFERENCES; PROANTHOCYANIDIN-FREE; BITTERNESS; MOUTHFEEL; AROMAS;

D O I：

10.1094/ASBCJ-2014-0327-01

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The influence of hop polyphenols on the organoleptic properties of beer remains a matter of debate. Therefore, in this article, the use of different hop polyphenol fractions in combination with varying hop essences is discussed in relation to beer sensory properties (bitterness, fullness, and astringency). Hop polyphenol extracts made from spent hops, obtained after CO2 extraction of hops, were evaluated in respect to their flavoring potential. Except for the proanthocyanidins, all polyphenolic preparations were highly flavor-active, with positive effects on mouthfeel. Furthermore, the novel hop polyphenol products offer great potential for innovative flavoring when combined with hop aroma essences.

引用

页码：135 / 142

页数：8

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