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Sensory properties of supercritical CO_2 fractions extracted from Magnum hop essential oil

机译：大煤炭精油提取超临界CO_2级分的感官特性

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摘要

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO_2. 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 scCO_2 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 cpntrast 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. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：可以使用绿色溶剂如超临界（SC）CO_2，从跳棒精油中提取具有独特感官特性的啤酒花油馏分。这些提取物满足清洁的标签要求，可用于管理由全球变暖引起的挥发性组成的波动。应用感官描述性分析方法来评估Magnum Hop油和五种SCCO_2分数的感觉型材。训练了十个感官小组成员并用于建立一个属性词典。所有样品，对照和实验复制在乙醇（4％ABV）中以三份评价。通过三因素分析差异（ANOVA）和Tukey的测试（HSD）分析数据。使用气相色谱 - 质谱（GC-MS）测定挥发性化合物。使用主成分分析（PCA）和局部最小二乘（PLS）回归分析挥发性化合物和感觉型材之间的关系。在CPNTRAST到大部分级分中，总油脂（最复杂的样品）和倍半萜部分（作为总油中最大的化学基团）没有描述任何关键的感官属性。这说明了跳跃油分馏来拉出特定的感官特性的优点。氨基烯馏分中的β-氨基诱导强烈的“碎草，SAP”香气，而含有几种加兰基和甲酯和酮的级分特征在于果味和花香的香气和风味属性。有趣的是，包含萜烯醇的最极性馏分通过添加甜味来赋予复杂的感官体验。此外，检测到三叉子“佩珀刺痛”感觉，这可能是由感官相互作用引起的。 ©2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2020年第3期|263-279|共17页
  • 作者

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

  • 作者单位

    Sensory Science Centre Division of Food Nutrition and Dietetics School of Biosciences University of Nottingham Sutton Bonington Campus Leicestershire LE12 5RD UK International Centre for Brewing Science Division of Microbiology Brewing and Biotechnology The University of Nottingham Sutton Bonington Campus Leicestershire LE12 5RD UK;

    International Centre for Brewing Science Division of Microbiology Brewing and Biotechnology The University of Nottingham Sutton Bonington Campus Leicestershire LE12 5RD UK;

    Totally Natural Solutions Ltd. Paddock Wood Kent TN12 6BU UK;

    BioComposites Centre Bangor University Bangor LL57 2UW UK;

    Sensory Science Centre Division of Food Nutrition and Dietetics School of Biosciences University of Nottingham Sutton Bonington Campus Leicestershire LE12 5RD UK;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Hop aroma; hop oil fractions; sensory descriptive analysis; sensory interactions;

    机译：啤酒花香气;啤酒花油分;感官描述性分析;感官互动;

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