Characterization of the Chinese SA-1 Hop (Humulus lupulus L.) Variety
MBAA TQ vol. 43, no. 2, 2006, pp.
136-138 |
VIEW ARTICLE
Yumei Liu (1,2), Yangming Liu (1), Lipin Wang (1), Jian Tang (1), and Kuifang
Liu (2). 1. Key Laboratory of Food Science and Safety, Ministry of Education,
Southern Yangtze University, Wuxi, 214036, Jiangsu, China. 2. College of
Chemistry and Chemical Engineering, Xinjiang University, Urmuqi, 830046,
Xinjiang, China.
Abstract
In this study, the content of hop resins, hop bitter acids, hop polyphenols,
and hop fragrance volatiles in Chinese �SA-1� hops was analyzed. The aromatic
hop fragrance volatiles in dried hop cones and the liquid CO(2) hop extract were
analyzed by using headspace solid-phase microextraction fixed with gas
chromatography/mass spectrometry (GC/MS). The hop oils were analyzed by using
GC/MS. The research focused on comparing the change in quality parameters of
�SA-1� during processing and storage. It was shown that the SA-1 variety had a
low content of alpha-bitter acids at 3.40% (w/w), while the content of beta-bitter
acids was 3.50% (w/w) and the cohumulone ratio was 23.92% rel. The composition
of hop volatiles in fresh �SA-1� hops and its product was characterized by the
beta-farnesene content, which was in the range of 11 to 15% rel., and the trans-alpha-bergamotene
content, which was about 1% rel. However, after 10 months of storage at about
20�C, these compounds were present in only trace amounts. In contrast, a certain
volatile fatty acid plus ester and the oxides of terpene were formed during hop
aging. The results obtained suggest that the Chinese SA-1 hop variety is a fine
aroma hops.
Keywords: hop oil, hop resin, SA-1 hop variety, storage
S�ntesis
Se estudi� el contenido de resinas de l�pulo, �cidos amargos del l�pulo,
polifenoles del l�pulo y vol�tiles arom�ticos del l�pulo, en l�pulo �SA-1�
chino. Los vol�tiles arom�ticos del l�pulo en conos secos de l�pulo y en el
extracto CO(2) de l�pulo fueron analizados utilizando microextracci�n de fase
s�lida en el espacio gaseoso (�head space�) fijado con cromatograf�a de gases/
espectrometr�a de masa (GC/MS). Los aceites de l�pulo se analizaron por GC/MS.
Se concentr� la investigaci�n en la comparaci�n del cambio en los par�metros de
calidad de �SA-1� durante el procesamiento y almacenaje. Se demostr� que la
variedad SA-1 tiene un bajo contenido de alfa-�cidos (3,4% p/p) junto con un
contenido de beta-�cidos de 3,5% (p/p) y una proporci�n relativa de 23,92% de
cohumulonas. La composici�n de vol�tiles del l�pulo �SA-1� fresco y sus
productos se caracteriza por su contenido de beta-farnesene con una proporci�n de
11�15% relativo, y su contenido relativo de trans-alfa-bergamotene cerca de
1%. Sin embargo, estos componentes s�lo se encontraban como trazas despu�s de 10
meses de almacenamiento a 20�C. A diferencia de esto, se formaron �xidos de
terpene y un cierto �cido graso vol�til durante el envejecimiento del l�pulo.
Los resultados sugieren que el l�pulo chino SA-1 es un fino l�pulo arom�tico.
Palabras claves: aceite de l�pulo, resina de l�pulo, variedad de l�pulo
SA-1, almacenamiento
