Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach was written by Brendel, Sabrina;Hofmann, Thomas;Granvogl, Michael. And the article was included in Journal of Agricultural and Food Chemistry in 2019.Application of 868-57-5 This article mentions the following:
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer. To clarify the potential of different hop varieties for aroma modulation of beer via dry hopping, key aroma compounds of three different hop varieties were characterized using the sensomics approach. Aroma extract dilution anal. revealed 41 aroma-active compounds, of which 39 were identified via gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. The highest flavor dilution factor was determined for myrcene with a geranium-like odor. Fourteen substances were quantitated by stable isotope dilution anal. and further two odorants via the internal standard method; all of them revealed odor activity values (OAVs; ratio of concentration to odor threshold) â?. Linalool, 3-methylbutanoic acid, myrcene, and di-Me trisulfide showed the highest OAVs (>1000) in all analyzed hop varieties. For validation of the anal. data, reconstitution models were prepared by adding all quantitated aroma compounds with OAVs â?1 in their naturally occurring concentrations to cellulose as matrix. All three recombinates showed a very high similarity to the aroma profile of the resp. hop sample, confirming the correct identification and quantitation of all key aroma compounds In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Application of 868-57-5).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application of 868-57-5
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics