Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting

Yan D 1 , Wong YF 2 , Shellie RA 3 , Marriott PJ 4 , Whittock SP 5 , Koutoulis A 6

Affiliations 

  • 1 Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Electronic address: [email protected]
  • 2 Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; Present address: School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia. Electronic address: [email protected]
  • 3 Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Trajan Scientific and Medical, 7 Argent Place, Ringwood, VIC 3134, Australia; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia. Electronic address: [email protected]
  • 4 Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia. Electronic address: [email protected]
  • 5 Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Hop Products Australia, 446 Elizabeth St, Hobart, TAS 7000, Australia. Electronic address: [email protected]
  • 6 School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia. Electronic address: [email protected]
Food Chem, 2019 Mar 01;275:15-23.
PMID: 30724181 DOI: 10.1016/j.foodchem.2018.09.082

Abstract

This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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