Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

Júlio C. MacHado, Florian Lehnhardt, Zita E. Martins, Hubert Kollmannsberger, Martina Gastl, Thomas Becker, Isabel M.P.L.V.O. Ferreira

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q2 = 0.654): total hoppy = 1.8 + [myrcene (μg/L) × 7.5 × 10-3] + [2-methylbutyl-2-methylpropanoate (μg/L) × 4.2 × 10-3] + [linalool (μg/L) × 7.2 × 10-3] + [α-humulene (μg/L) × 2.3 × 10-3]). Successful models were also obtained to predict citrus (Q2 = 0.745), green fruit (Q2 = 0.598), and sweet fruit (Q2 = 0.626) characteristics of dry-hopped beers.

Original languageEnglish
Pages (from-to)2155-2163
Number of pages9
JournalJournal of agricultural and food chemistry
Volume68
Issue number7
DOIs
StatePublished - 19 Feb 2020

Keywords

  • Mandarina Bavaria
  • dry-hopped beer
  • fruity-citrus intensity
  • volatile compounds

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