Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2020

​​​​Sensory and Compositional Analysis of Florida-Grown Hops

MBAA TQ https://doi.org/10.1094/TQ-57-3-0731-01 | VIEW ARTICLE ​ 

Sean Kryger (1), Thomas A. Colquhoun (2), Paul J. Sarnoski (1), Brian J. Pearson (2), Andrew J. MacIntosh (1), Shea A. Keene (2), Asli Z. Odabasi (1), Sara M. Baker (1), and Charles Sims (1). 1. Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, U.S.A. 2. Department of Environmental Horticulture, University of Florida, Gainesville, FL 32607, U.S.A.

Abstract
The purpose of this research wa​s to assess hop varieties for breeding and production potential in Florida. The viability of 12 varieties grown in Apopka, FL, in the 2017 season was assessed according to their α-​acid content, volatile organic compound content, and sensory profiles, and they were compared with commercial varieties. α-Acid concentrations of the hops were determined using high-performance liquid chromatography. Volatiles data were determined by gas chromatography–mass spectrometry. Sensory data were determined via descriptive analysis. Statistical analysis included analysis of variance, Tukey’s HSD test, principal component analysis, and hierarchal cluster analysis. α-Acid concentrations ranged from 0.8 to 10.8% w/w, with the varieties Comet, Amalia, Neo1, Newport, and Cluster exhibiting the highest concentrations. Cluster analysis of the sensory and volatiles data determined that Comet and Amalia were most similar to the commercial varieties and were characterized as having higher citrus and fruity aromas and higher concentrations of desirable hop aroma volatiles. The goal of this research was to determine which hop varieties grown in Florida exhibit sensory profiles most suitable for brewing applications. These findings indicate that the varieties Comet and Amalia exhibit the highest brewing potential of the varieties assessed for Florida, due to their higher α-acid concentrations and more favorable aroma characteristics.

Keywords: hops, α-acid, volatiles, HPLC, GC-MS, sensory

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