Odor-Active Compounds in German Flavor Hop Varieties

By application of molecular sensory science approaches, the key odorants in various German flavor hop varieties were characterized and their transfer into beer was assessed. Myrcene, linalool, as well as 2- and 3-methylbutanoic acid are important odorants in all hop varieties. The variety-specific aroma of Huell Melon hops is caused by the fruity smelling esters ethyl 2-methylpropanaote, ethyl 2-methylbutanoate and propyl 2-methylbutanoate. The compounds 3-methylbutyl acetate and 1,8-cineole were found to be responsible for the fresh aroma note of Polaris hops.