Different beers with different hops. Relevant compounds for their aroma characteristics.

Hop-derived aroma characteristics in beer are very important for the quality of beer. This study compared the differences of hop aroma characteristics and the compounds contained in beer by changing the variety of hops applying the idea of "food metabolomics" on the GC×GC/TOF-MS analysis data, to clarify which aroma compounds contribute to the differences of hop aroma profiles indicated by sensory descriptors. As a result, by focusing only on hop-derived compounds, 67 compounds were strongly correlated with one or more of the sensory descriptors. Furthermore, the odor descriptions of each key compound corresponded well to each sensory descriptor. Thus, these compounds are likely to be the key compounds explaining the differences of hop aroma characteristics in beer. This study led to the suggestion that understanding the relationship between the comprehensive nontarget analysis by GC×GC-TOF/MS and organoleptic evaluation using PCA is effective in estimating the key compounds.