Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer

Journal of Agricultural and Food Chemistry
Caroline ScholtesSonia Collin

Abstract

In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography-high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, dihydrodehydro-β-ionone, two monoepoxides, and a derived alcohol. Only 4-hydroxy-7,8-dihydro-β-ionone and dihydrodehydro-β-ionone have been described previously in the literature. Investigation of hop revealed five of these compounds in free form together with theaspirane (especially in the Mosaic variety), while the Citra and Amarillo hop varieties emerged as very interesting for the release of theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone from glucoside precursors. For the first time, theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, and both monoepoxides were found in a fresh commercial top fermentation beer (only theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone have recently been mentioned as Gueuze constituents).

References

Jun 13, 2002·Journal of Agricultural and Food Chemistry·Fabienne ChevanceSonia Collin
Sep 19, 2002·Journal of Agricultural and Food Chemistry·Laurence GijsSonia Collin
Dec 12, 2002·Journal of Agricultural and Food Chemistry·Catherine LiégeoisSonia Collin
Feb 16, 2006·Journal of Agricultural and Food Chemistry·Delphine CallemienSonia Collin
May 22, 2010·Journal of Agricultural and Food Chemistry·Alexandre PonsDenis Dubourdieu
Nov 29, 2011·Journal of Agricultural and Food Chemistry·Sonia CollinPierre-Marie Despatures
Sep 2, 2014·Journal of Agricultural and Food Chemistry·Caroline ScholtesSonia Collin
Mar 3, 2015·Journal of Agricultural and Food Chemistry·Caroline ScholtesSonia Collin
Mar 18, 2015·Journal of Agricultural and Food Chemistry·Marie-Lucie Kankolongo CibakaSonia Collin

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