48. A role of harvest timing in aroma characteristics and related compounds in Saaz hops
Takako Inui (1),
Nobuyuki Fukui (2), Takahiro Hosoya (3), Shigenori Kumazawa (3), Hiroo
Matsui (2), Kaneo Oka (1); (1) Beer Development Department, Suntory Beer
Ltd., Osaka, Japan; (2) Research Institute, Suntory Global Innovation
Center Ltd., Japan; (3) Department of Food and Nutritional Sciences,
University of Shizuoka, Japan
Technical Session 14: Hops II
Tuesday, August 16 • 9:45–11:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14
Hops are important materials that contribute bitterness, a hoppy
aroma, and fullness to beer. These tastes and aromas are derived from
humulone, essential oils, and polyphenols in hops. In order to produce
preferable qualities of aroma and taste in hops-derived beer
consistently, a stable target profile of the chemical compounds in hops
is required. However, it has been confirmed that there are a wide range
of differences in chemical compound profiles even within one hop
variety. These differences in one hop variety are assumed to be due to
harvest year, growing area, cultivation conditions, and more. In this
study, we investigated the relationship between chemical compounds in
hops and their cultivation conditions, especially the hop harvest timing
for the Saaz hop variety from the Czech Republic, using GC×GC/TOF-MS
analysis and multivariate analysis. It was found that chemical compounds
related to three hop aroma characteristics produced in beer (floral,
fruity and citrusy) could be controlled by altering the hop harvest
timing.
Takako Inui graduated from Kyusyu University. She started her
research career with Suntory Ltd. in 1989 at the Institute for
Fundamental Research. Since 2002, she has been conducting research at
the Institute for Beer Development on the development of brewing
technology and the flavor science of beers ,including hops itself, with
doctoral work at the University of Shizuoka.
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