Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

[Display omitted] •Few wild hops, such as I3, have a similar chemical composition to commercial hops.•Wild hops produce original volatile compounds compared with commercial hops.•Some wild hops show an aromatic potential after brewing.•Discriminant analysis opposes beers brewed with wild hops to tho...

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Bibliographic Details
Published in:	Food chemistry Vol. 433; p. 137302
Main Authors:	Paguet, Anne-Sophie, Siah, Ali, Lefèvre, Gabriel, Vandenberghe, Mathilde, Lutun, David, Degardin, Norman, Samaillie, Jennifer, Mathiron, David, Dermont, Charles, Michels, Franck, Fauconnier, Marie-Laure, Chollet, Sylvie, Molinié, Roland, Fontaine, Jean-Xavier, Sahpaz, Sevser, Rivière, Céline
Format:	Journal Article Web Resource
Language:	English
Published:	Elsevier Ltd 01-02-2024 Elsevier Elsevier BV
Subjects:	Agriculture & agronomie Agriculture & agronomy Chemistry Chemodiversity Chimie Humulus lupulus L Life Sciences Mass spectrometry Multivariate analysis Physical, chemical, mathematical & earth Sciences Physique, chimie, mathématiques & sciences de la terre Sciences du vivant Sensory analysis Wild hops Sensory analysis Humulus lupulus L Multivariate analysis Mass spectrometry Wild hops Chemodiversity
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Summary:	[Display omitted] •Few wild hops, such as I3, have a similar chemical composition to commercial hops.•Wild hops produce original volatile compounds compared with commercial hops.•Some wild hops show an aromatic potential after brewing.•Discriminant analysis opposes beers brewed with wild hops to those with commercial hops.•This observation is consistent with their chemical composition. In the current context of developing aromatic beers, our study aims at deciphering the chemical characterisation of cones from 39 wild hop genotypes collected in the North of France and replanted in an experimental hop farm, as well as 10 commercial and 3 heirloom varieties, using HS-SPME/GC–MS for the volatile compounds, UHPLC-UV for phenolic compound quantification, and UHPLC-IMS-HRMS for untargeted metabolomics. These analyses revealed a strong opposition between wild accessions and reference varieties, and an original chemical composition of some genotypes. 27 beers were produced with the same recipe, analysed by SBSE-GC–MS and evaluated by panellists. The unique difference relates to the hops to be assessed in order to determine their sensory profile. The different datasets were compared by OPLS-DA analysis in order to identify chemical markers which may influence the hop aromatic potential. Our results highlight the aromatic potential of some wild accessions, close to the commercial variety Cascade.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 scopus-id:2-s2.0-85169978873
ISSN:	0308-8146 1873-7072 1873-7072
DOI:	10.1016/j.foodchem.2023.137302