酒花香气成分的检测及富含典型酒花香气啤酒的试验研究

单萜类物质是贡献啤酒酒花香气的重要成分。本研究在100L中试规模，原麦汁浓度为14°P，苦味质为20BU的条件下，从不同酒花添加工艺、添加量和品种三方面分析了啤酒中8种单萜类酒花香气物质的含量，并进行感官品评，发现在发酵罐中添加l％o香花的效果最好，啤酒风格因酒花品种不同而有异。8种酒花香气物质中里那醇、香叶醇、口．香茅醇和α-萜品醇最为重要，其啤酒中的含量与酒花中里那醇和香叶醇含量密切相关，前三者与前人研究-致，但本研究发现“α-萜品醇”也是重要香气物质之-。但啤酒中的酒花香气物质含量高，酒花香味不-定强，这可能与其构型有关，因此，又研究了三种酒花在啤酒酿造过程中酒花香气物质的同分异构体，包括（R）-（-）-里那醇、（S）-（＋）-里那醇、（-）-α-萜品醇、（十）-α-萜品醇、（R]-（＋）-卢-香茅醇、（S）-（-）-卢-香茅醇的含量。研究发现酒花品种的差异会引起同分异构体含量及比例的显著差异，加上其阈值的变化。进-步验证了同分异构体对啤酒中酒花香味的影响。

The detection of hop aroma composition and rich aroma beer test research

Monoterpenoids are important hop aroma compounds lbr beer. For the beer with 14°P and 20BU on I OOL pilot scale test, 8 kinds of monoterpenoids were analysed from different addition technology, additive amount and cultivated varieties of hop by Headspace solid-phase micro-extraction with gas chromatography-mass spectrometry. Meantime, sensoly evaluation was also carried out for beer. It is found 1‰ of hop in the fermentor was best, and different hop brings beer different flavor Linalool, geraniol, β-citronellol and α- terpineol in beer were the more important compounds, closely related to linalooL geraniol in hop. a- terpineol is the bright spot in this study. Meanwhile, beer with high content of hop flavor compounds didn＇t have necessarily strong hop flavor. It＂s maybe related with the isomer proportion. Finally, isomers of hop aroma including （R）-（-）-Iinalool, （S）-（＋）-Iinalool, （-）a-terpineol, （＋）-a-terpineol, （R）-（＋）-β-citronellol and （S）-（-）- β-citronellol were determined in beer with three kinds of hop. It is estimated the content and proportion of isomers were different with different hops. It was demonstrated the hop flavor was influenced by isomer proportion once again.