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Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer
Author(s) -
Brendel Sabrina,
Hofmann Thomas,
Granvogl Michael
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3609
Subject(s) - chemistry , aroma , geraniol , myrcene , food science , alcohol , flavour , hop (telecommunications) , odor , linalool , humulus lupulus , organic chemistry , computer network , pepper , computer science , essential oil , limonene
Both the market for alcohol‐free beer and the number of craft beer breweries increased in the past years. Thus, dry‐hopping as a possibility to compensate/mask aroma deficiencies of alcohol‐free beers is gaining more and more interest. To better understand the transfer of odorants from hops into alcohol‐free beer during dry‐hopping, their concentrations were monitored over a period of 7 days in a laboratory‐scale experiment simulating the dry‐hopping process. Thereby, a main transfer occurred during the first 2‐3 days. However, the relevance of the transferred odorants to the overall aroma can only be evaluated by taking their sensory properties into consideration. Therefore, orthonasal odour thresholds and sensorial dose‐response relationships were investigated in an alcohol‐free beer matrix. Sensory tests showed a nearly linear increase in the odour intensities of different esters, whereas further typical hop odorants, such as linalool, geraniol, and myrcene, showed a multistage increase. Overall, the present study clearly corroborated that dry‐hopping of alcohol‐free beers can be optimised regarding the hop dosage and the contact time, depending on the desired flavour of the final product.