Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting

Dandan Yan, Yong Foo Wong, Robert A Shellie, Philip J Marriott, Simon P. Whittock

Research output: Contribution to journalArticleResearchpeer-review

Abstract

This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC–accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.
LanguageEnglish
Pages15-23
Number of pages9
JournalFood Chemistry
Volume275
DOIs
Publication statusPublished - 1 Mar 2019

Cite this

Yan, Dandan ; Wong, Yong Foo ; Shellie, Robert A ; Marriott, Philip J ; Whittock, Simon P. / Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars : A potential route to beer crafting. In: Food Chemistry. 2019 ; Vol. 275. pp. 15-23.
@article{65d65b30b3984a3cae4b4483ea4c6e75,
title = "Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting",
abstract = "This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC–accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.",
author = "Dandan Yan and Wong, {Yong Foo} and Shellie, {Robert A} and Marriott, {Philip J} and Whittock, {Simon P.}",
year = "2019",
month = "3",
day = "1",
doi = "10.1016/j.foodchem.2018.09.082",
language = "English",
volume = "275",
pages = "15--23",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars : A potential route to beer crafting. / Yan, Dandan; Wong, Yong Foo; Shellie, Robert A; Marriott, Philip J; Whittock, Simon P.

In: Food Chemistry, Vol. 275, 01.03.2019, p. 15-23.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars

T2 - Food Chemistry

AU - Yan, Dandan

AU - Wong, Yong Foo

AU - Shellie, Robert A

AU - Marriott, Philip J

AU - Whittock, Simon P.

PY - 2019/3/1

Y1 - 2019/3/1

N2 - This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC–accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.

AB - This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC–accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.

U2 - 10.1016/j.foodchem.2018.09.082

DO - 10.1016/j.foodchem.2018.09.082

M3 - Article

VL - 275

SP - 15

EP - 23

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -