Targeted and Non-Targeted Analysis of Hop Bitter Compounds Using UPLC-Q-ToF

Résumé fourni par la source

The hop bitter compound profiles of beer vary greatly in complexity. While in fresh lager/pilsner beers the bitterness is mainly attributed to iso-α-acids, the bitter flavor of aged lager/pilsner beers might be influenced by the formation of iso-α-acids degradation or cyclization products. The hop bitter compound profile of dry-hopped beer includes significant levels of humulones, lupulones, humulinones, hulupones, as well as xanthohumol, isoxanthohumol, and other minor hop resin compounds. This work presents the usage of ultra high-pressure liquid chromatography coupled to quadrupole time-of-flight quadrupole mass spectrometry (UPLC-Q-ToF) for quantification of major hop bitter compounds and non-targeted analysis for other hop bitter compounds that may contribute to the hop bitter profile of beer. The UPLC-Q-ToF quantification method showed excellent results in method validation and high comparability to the LC-based industry standard methods (EBC 9.47 and EBC 9.50) and was suitable to show differences in concentrations of major hop bitter compounds for lager/pilsner and dry-hopped beers. Non-targeted analysis, using UPLC-Q-ToF, was able to tentatively identify other hop bitter compounds that drive separation of fresh vs. aged dry-hopped samples.

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