Comparison of the aroma profiles of hops using dynamic headspace sampling with TD–GC–TOF MS

This study demonstrates the high performance of a dynamic headspace sampler with TD–GC–TOF MS analysis for investigating the complex aroma profiles from hops. The use of Tandem Ionisation provides enhanced confidence in the identification of terpenoids, while the comparison of hop varieties is simplified by real-time data-processing in the accompanying software package.

Introduction

Beer contains hundreds of organic ingredients, with concentrations spanning many orders of magnitude, and including monoterpenes (C₁₀) and sesquiterpenes (C₁₅). These aroma-active hydrocarbons are found in the essential oils of various plants, including hops, and provide much of the characteristic ‘bitterness’ of the finished beer.^[1]