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A chemometric approach to compare Portuguese native hops with worldwide commercial varieties
Author(s) -
Martins Zita E.,
Machado Júlio C.,
Cunha Sara C.,
Barata Ana Maria,
Ferreira Isabel M.P.L.V.O.
Publication year - 2020
Publication title -
journal of chemometrics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.47
H-Index - 92
eISSN - 1099-128X
pISSN - 0886-9383
DOI - 10.1002/cem.3285
Subject(s) - organoleptic , chemometrics , portuguese , sensory analysis , mathematics , food science , gas chromatography–mass spectrometry , chemistry , chromatography , mass spectrometry , philosophy , linguistics
A diversity of native hops can be found in Portugal, but little is known concerning their volatile and sensory profiles. Nowadays, the exponential growth of the craft beer sector and the preference for more flavoured beers promote the research of unexplored wild hops that have the advantage of being well adapted to the Portuguese edaphoclimatic conditions. Therefore, the goal of this study was to characterize the volatile profile of 75 native Portuguese hops and compare with 34 commercial varieties by means of headspace solid‐phase microextraction gas chromatography/mass spectrometry (HS‐SPME‐GC/MS), in order to select those that present similarities with commercialized hops and confirm by check‐all‐that‐apply (CATA) analysis if they present similar organoleptic characteristics. Due to the complexity of hop volatile profile and the great number of samples analysed, robust chemometric treatment of chromatographic and sensorial data was required to make reliable conclusions. Twelve Portuguese hops present a volatile profile and sensory characteristics quite similar to some commercial varieties, because 11 Portuguese hops were grouped with the European varieties Challenger, Hallertauer Magnum and Perle, both in volatile profile and sensory analysis and one clustered with American registered varieties.