Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions
Toru Kishimoto, Minoru Kobayashi, Nana Yako, Ayako Iida, Akira Wanikawa
Journal of Agricultural and Food Chemistry
Abstract
Contributions of hop-derived thiols were examined. Extremely strong fruity, black currant-like aromas were detected in beers hopped with some U.S. cultivars. 4-Mercapto-4-methylpentan-2-one (4MMP) was supposed to be the main contributor to the fruity aroma, and the contents between cultivars were investigated. In hop pellets, a negative correlation between 4MMP concentration and copper ion content in hops was observed. 4MMP was detected only in U.S., Australian, and New Zealand cultivars, but no European ones, which are treated with copper-containing fungicides (Bordeaux mixture) and therefore have a high content of copper ions. The 4MMP content was highest in Simcoe cultivars, followed by Summit, Apollo, Topaz, Cascade pellets, and also differed between crop years. It was indicated that most 4MMP exists freely in wort or in hop pellets with only small amounts formed from precursors and that the amounts increased during the fermentation process.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
4-Mercapto-4-methylpentan-2-one (4MMP) is not detected in European cultivars
“4MMP was detected only in U.S., Australian, and New Zealand cultivars, but no European ones”
4-Mercapto-4-methylpentan-2-one (4MMP) contributes to fruity aroma
“4-Mercapto-4-methylpentan-2-one (4MMP) was supposed to be the main contributor to the fruity aroma”
4-Mercapto-4-methylpentan-2-one (4MMP) exists freely in wort or hop pellets
“most 4MMP exists freely in wort or in hop pellets with only small amounts formed from precursors”