HYDROLYSIS PRODUCTS OF CARYOPHYLLENE OXIDE IN HOPS AND BEER

The hydrolysis products of caryophyllene oxide were analyzed in beer samples involving continuous liquid-liquid partitioning, cleanup, and GC/MS analysis. Clovanediol (7) was found in the samples in concentrations ranging from 50 to 700 ppb. A variety of hop oils obtained by steam distillation also were analyzed by GC/MS. Compounds 1-5 were identified in the hop oils. Sensory profiles of seven individual compounds and their mixtures were evaluated by a descriptive sensory panel. Overall, these compounds could be described as contributing to cedar, lime, floral, and spicy aroma notes to beer. The estimated threshold value for the hydrolysis mixture of caryophyllene oxide is 3.4 ppm in beer.