ArticleFoods (Basel, Switzerland)2024
GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Novel Insights into Food Flavor Chemistry and Analysis.Foods (Basel, Switzerland) · 2026Article
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5 authors.
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Abstract
Aqueous extracts from four different American hops varieties (Mosaic, Chinook, Citra, and Centennial) were produced using the Synergy Pure technique, an innovative extraction distillation process developed by Synergy Flavours, a global specialist in the manufacturing of flavors, extracts and essences. This process is able to preserve and maximize the aromatic characteristics without increasing the bitterness of the final product. Therefore, the aim of this work is to identify the volatile and sensory characteristics of these extracts, with the additional aim to assess their suitability for brewing. GC-MS and sensory analyses were carried out on the four different aqueous extracts. The results highlighted the presence of 33 volatile compounds in a quantity that allowed us to identify the characteristics of the varieties under investigation in each extract. Sensory analysis was carried out using the expert sensory profiling technique. The results regarding the olfactory analysis of the extracts allowed us to define the aroma profiles of the four extracts, highlighting their strong correspondence with the characteristic of the varieties under investigation. Finally, the results showed that the aqueous extracts produced using the Synergy Pure extraction technique had a richer aroma profile, highlighting its higher aptitude in beer production.
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