Hop-induced formation of ethyl esters in dry-hopped beer  

作　　者：Sabrina Brendel Thomas Hofmann Michael Granvogl 

机构地区：[1]Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik,Technische Universität München,Wissenschaftszentrum Weihenstephan für Ernährung,Landnutzung und Umwelt,Lise-Meitner-Straße 34,85354 Freising,Germany [2]Institut für Lebensmittelchemie,Fg.Lebensmittelchemie und Analytische Chemie(170a),Universität Hohenheim,Fakultät für Naturwissenschaften,Garbenstraße 28,70599 Stuttgart,Germany

出　　处：《Food Production, Processing and Nutrition》2020年第1期179-185,共7页食物生产加工与营养（英文）

基　　金：This IGF Project of the FEI was supported via AiF within the program for promoting the Industrial Collective Research(IGF)of the German Ministry of Economic Affairs and Energy(BMWi),based on a resolution of the German Parliament(AiF 18626 N).

摘　　要：Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties.Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%,leading to the assumption that these esters must be newly formed.To investigate this formation,dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants.Thereby,the formation of ethyl esters of 2-methylbutanoic acid,3-methylbutanoic acid,and methylpropanoic acid,induced by the addition of hops,was shown.Different approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters,beside possible transesterification.

关 键 词：HOPS Dry-hopping BEER Ethyl esters Aroma formation RADICALS Enzymes 

分 类 号：O62[理学—有机化学]