Study On The Formation And Change Of Overall Flavor Substances In Hops

The hop is known as the "soul of beer" and is a major contributor to beer flavor.Different types of hops contribute different flavors to beer.In order to explore the changes of Cascade hops in different countries,the headspace solid phase microextraction-gas chromatography-mass spectrometry method was used to detect and analyze the three countries.The composition of the aroma components of Cascade granules was compared with the scent of the three national Cascade granules,when the wort was boiled and dried during the beer storage period.The sensory evaluation is carried out.The results show that New Zealand Cascade hops have the most aroma.Cascade particle hops detected 32 kinds of aroma compounds such as ?-pinene,myrcene and d-limonene.There are certain differences in the aroma and content of Cascade hops in different countries;in the process of boiling and dry cooking of wort Adding Cascade granules,mainly reducing terpenes,mainly adding alcohols and esters,Cascade granules have higher utilization rate when dry stalks;sensory evaluation,Cascade granules have better Citrus,fruity and herbal notes.In order to explore the formation and changes of aroma substances in the brewing process of different fragrant hops,through the fragrant hops Amarillo,the bitter and fragrant smuggling Simcoe and the bitter hops Nugget.The components obtained by distillation separation are added to different fermentation broths for fermentation by steam distillation.After the end of fermentation,the samples were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry and external standard curve method to explore the formation and change of flavor components in the fermentation process after distillation.The results showed that the aroma components of hops in beer mainly originated from hop oil,and were affected by yeast fermentation.The bitter substances originated from the residual mixture.In the brewing process,the types of hops are different,and the changes in flavor substances are also different.Different types of hops,adding hop oil,nerol content increased,geraniol,nerolidol,?-terpineol content decreased;added hop oil and condensed aqueous solution,?-terpineol,?-caryophyllene are reduced;the addition of condensed aqueous solution increases the content of nerol,and the content of myrcene,citronellal,geraniol,nerolidol,and farnesene are reduced;The ester content is reduced.The residual mixture contributes the most to the bitterness value of the beer,and the bitter hop has a higher contribution to the International Bitterness Unit(IBU).Different types of hops have no significant effect on beer foam,but different components have different effects on beer foam.The hop oil has the effect of eliminating the foam,and the condensed aqueous solution has a positive influence on the appearance and foaming property of the beer foam,and the residual mixture increases the stability of the beer foam.