Analytical and sensorial characterization of the new Hueller Special Flavor Hops

K. Kammhuber, L. Seigner, A. Lutz, M. Coelhan
Craft brewers ask for new types of hop aromas, which are very different from traditional hop aromas and provide more floral, fruity and citrus-like aroma impressions. The hop research center Huell has reacted on these demands and developed three new Special Flavor Hops with the names ‘Mandarina Bavaria’, ‘Hallertau Blanc’ and ‘Huell Melon’, which meet these requirements. High concentrations of low molecular esters and terpene alcohols are responsible for the described aroma impressions. A comparison of some important aroma substances to the cultivar ‘Cascade’ is shown. Studies on the biogenesis of the bitter substances and essential oils were made from 2012 to 2014. The content of the alpha-acids and the content of the total oils depends highly on the date of harvest. The oil composition is also changed during the ripening period. The myrcene content increases more than the other oil components and this has an influence on the olfactory properties. First informative investigations into sulfur compounds have shown, that 4-mercapto-4-methyl-2-pentanone (4-MMP) is present in the new Hueller Special Flavor Hops and that ‘Polaris’ seems to have a similar or even a higher content of 4-mercapto-4-methyl-2-pentanone than the cultivar ‘Cascade’. The date of harvest seems also to have a great influence on the content of sulfur compounds. But these are preliminary studies and more extensive investigations have to be made.
Kammhuber, K., Seigner, L., Lutz, A. and Coelhan, M. (2019). Analytical and sensorial characterization of the new Hueller Special Flavor Hops. Acta Hortic. 1236, 129-134
DOI: 10.17660/ActaHortic.2019.1236.17
https://doi.org/10.17660/ActaHortic.2019.1236.17
Hueller Special Flavor Hops, aroma substances, biogenesis, sulfur compounds
English

Acta Horticulturae