Su, Xueqian published the artcilePerformance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach, Computed Properties of 111-11-5, the main research area is Humulus methyl octanoate linalool beta myrcene HSSPME GCMS olfactometry; Cost-effective; Decane (PubChem CID: 15600); Dehydrator drying; Geraniol (PubChem CID: 637566); Geranyl acetate (PubChem CID: 1549026); HS-SPME–GC–MS–O; Hop aroma; Linalool (PubChem CID: 6549); Quantitation; cis-β-Farnesene (PubChem CID: 5317319); trans-α-Bergamotene (PubChem CID: 254768862); α-Humulene (PubChem CID: 6508206); β-Caryophyllene (PubChem CID: 5281522); β-Myrcene (PubChem CID: 31253).
Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8-10%. Headspace solid-phase microextraction-gas chromatog.-mass spectrometry-olfactometry (HS-SPME-GC-MS-O) was employed to analyze the aroma profiles in all dried hops. Me octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5-23% and 6-37% when compared to freeze- and oven-dried hops, resp. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.
Food Chemistry published new progress about Chemometrics. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics