Neiens, Silva D.; Steinhaus, Martin published the artcile< Investigations on the impact of the special flavor hop variety Huell Melon on the odor-active compounds in late hopped and dry hopped beers>, COA of Formula: C10H18O, the main research area is flavor hop Huell Melon odor beer; AEDA; Huell Melon; Humulus lupulus; SIDA; aroma extract dilution analysis; dry hopping; hops; late hopping; spiking experiment; stable isotope dilution assay; transfer rate.
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and resp. reference beers without late or dry hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in the FD factors, 14 odorants were identified as hop-derived. Among them were Et 2-methylpropanoate, Me 2-methylbutanoate, Et 2-methylbutanoate, Pr 2-methylbutanoate, myrcene, linalool, and geraniol. Differences between late hopped, dry hopped, and reference beers were substantiated by quantitation. Results showed minimal transfer of myrcene from hops into beer. Moderate transfer was observed for Pr 2-methylbutanoate, geraniol, and linalool. Process-induced changes of Et 2-methylpropanoate, Et 2-methylbutanoate, and Me 2-methylbutanoate were beyond a direct transfer from hops into beer, suggesting a formation from the corresponding hop-derived carboxylic acids by yeast. Spiking experiments revealed that linalool and Pr 2-methylbutanoate contributed particularly to the characteristic aroma of beers flavored with Huell Melon hops.
Journal of Agricultural and Food Chemistry published new progress about Beer. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, COA of Formula: C10H18O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts