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Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil

Dietz, Christina; Cook, David; Wilson, Colin; Marriott, Ray; Ford, Rebecca

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Authors

Christina Dietz

Profile image of DAVID COOK

DAVID COOK david.cook@nottingham.ac.uk
Sabmiller Chair Brewing Science

Colin Wilson

Ray Marriott



Abstract

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composition caused by global warming. A sensory descriptive analysis approach was applied to assess the sensory profiles of Magnum hop oil and five scCO2 fractions. Ten sensory panellists were trained and used to establish an attribute lexicon. All samples, a control, and an experimental replicate were evaluated at 800 μg/L in ethanol (4% abv) in triplicate. Data were analysed by three‐factor Analysis of Variance (ANOVA) and Tukey's test (HSD). Volatile compounds were determined using gas chromatography‐mass spectrometry (GC‐MS). Relationships between the volatile compounds and sensory profiles were analysed using Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression. In contrast to the majority of fractions, the total oil (the most complex sample) and the sesquiterpene fraction (as the largest chemical group in the total oil) were not described by any key sensory attributes. This illustrates the advantage of hop oil fractionation to pull out specific sensory characteristics. The β‐myrcene in the myrcene fraction induced an intense ‘crushed grass, sap’ aroma while the fractions containing several geranyl and methyl esters and ketones were characterised by fruity‐ and floral‐type aroma and flavour attributes. Interestingly, the most polar fraction comprising of terpene alcohols delivered a complex sensory experience by adding sweetness. Moreover, a trigeminal ‘peppery tingling’ sensation was detected, which is likely to be caused by sensory interactions.

Citation

Dietz, C., Cook, D., Wilson, C., Marriott, R., & Ford, R. (2020). Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil. Journal of the Institute of Brewing, 126(3), 263-279. https://doi.org/10.1002/jib.612

Journal Article Type Article
Acceptance Date Apr 21, 2020
Online Publication Date Jun 22, 2020
Publication Date Jun 22, 2020
Deposit Date Jul 1, 2020
Publicly Available Date Jul 2, 2020
Journal Journal of the Institute of Brewing
Electronic ISSN 2050-0416
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 126
Issue 3
Pages 263-279
DOI https://doi.org/10.1002/jib.612
Public URL https://nottingham-repository.worktribe.com/output/4737126
Publisher URL https://onlinelibrary.wiley.com/doi/full/10.1002/jib.612

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