Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer

被引：6
作者：
Scholtes, Caroline [1 ]
Nizet, Sabrina [1 ]
Massart, Hadrien [1 ]
Gerbaux, Pascal [2 ]
Collin, Sonia [1 ]
机构：
[1] Catholic Univ Louvain, Earth & Life Inst ELIM, Unite Brasserie & Ind Alimentaires, Fac Ingn Biol Agron & Environm, B-1348 Louvain La Neuve, Belgium
[2] Univ Mons, U MONS, Mass Spectrometry Ctr, Organ Chem Lab, B-7000 Mons, Belgium
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2015年 / 63卷 / 37期
关键词：
theaspirane degradation; hop aroma; beer aging; BETA-DAMASCENONE; SOTOLON; WINES; IDENTIFICATION; ABHEXON;
D O I：
10.1021/acs.jafc.5b03195
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-beta-ionone, 6-hydroxy-7,8-dihydro-alpha-ionone, dihydrodehydro-beta-ionone, two monoepoxides, and a derived alcohol. Only 4-hydroxy-7,8-dihydro-beta-ionone and dihydrodehydro-beta-ionone have been described previously in the literature. Investigation of hop revealed five of these compounds in free form together with theaspirane (especially in the Mosaic variety), while the Citra and Amarillo hop varieties emerged as very interesting for the release of theaspirane, 4-hydroxy-7,8-dihydro-beta-ionone, and dihydrodehydro-beta-ionone from glucoside precursors. For the first time, theaspirane, 4-hydroxy-7,8-dihydro-beta-ionone, 6-hydroxy-7,8-dihydro-alpha-ionone, and both monoepoxides were found in a fresh commercial top fermentation beer (only theaspirane, 4-hydroxy-7,8-dihydro-beta-ionone, and dihydrodehydro-beta-ionone have recently been mentioned as Gueuze constituents).
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收藏
页码：8247 / 8253
页数：7
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