Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

Anne-Sophie Paguet; Ali Siah; Gabriel Lefèvre; Mathilde Vandenberghe; David Lutun; Norman Degardin; Jennifer Samaillie; David Mathiron; Charles Dermont; Franck Michels; Marie-Laure Fauconnier; Sylvie Chollet; Roland Molinié; Jean-Xavier Fontaine; Sevser Sahpaz; Céline Rivière

doi:10.1016/j.foodchem.2023.137302

Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

Food Chem. 2024 Feb 1:433:137302. doi: 10.1016/j.foodchem.2023.137302. Epub 2023 Aug 26.

Authors

Anne-Sophie Paguet¹, Ali Siah¹, Gabriel Lefèvre¹, Mathilde Vandenberghe¹, David Lutun², Norman Degardin², Jennifer Samaillie¹, David Mathiron³, Charles Dermont¹, Franck Michels¹, Marie-Laure Fauconnier¹, Sylvie Chollet¹, Roland Molinié¹, Jean-Xavier Fontaine¹, Sevser Sahpaz¹, Céline Rivière⁴

Affiliations

¹ Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France.
² High School Biotech Douai - Campus Wagnonville, 458 Rue de la Motte Julien, 59500 Douai, France.
³ University of Picardie Jules Verne (UPJV), Analytical Platform, Rue Dallery - Passage du sourire d'Avril, 80039 Amiens cedex, France.
⁴ Joint Research Unit 1158 BioEcoAgro, University of Lille, Junia-ISA, University of Liège, University of Picardy Jules Verne, University of Artois, ULCO, INRAE, Villeneuve d'Ascq, France. Electronic address: celine.riviere@univ-lille.fr.

PMID: 37678125
DOI: 10.1016/j.foodchem.2023.137302

Abstract

In the current context of developing aromatic beers, our study aims at deciphering the chemical characterisation of cones from 39 wild hop genotypes collected in the North of France and replanted in an experimental hop farm, as well as 10 commercial and 3 heirloom varieties, using HS-SPME/GC-MS for the volatile compounds, UHPLC-UV for phenolic compound quantification, and UHPLC-IMS-HRMS for untargeted metabolomics. These analyses revealed a strong opposition between wild accessions and reference varieties, and an original chemical composition of some genotypes. 27 beers were produced with the same recipe, analysed by SBSE-GC-MS and evaluated by panellists. The unique difference relates to the hops to be assessed in order to determine their sensory profile. The different datasets were compared by OPLS-DA analysis in order to identify chemical markers which may influence the hop aromatic potential. Our results highlight the aromatic potential of some wild accessions, close to the commercial variety Cascade.

Keywords: Chemodiversity; Humulus lupulus L.; Mass spectrometry; Multivariate analysis; Sensory analysis; Wild hops.