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Influence of the Date of Harvest on the Sulphur Compounds of the Special Flavour Hop Varieties Cascade, Mandarina Bavaria, Hallertau Blanc, Huell Melon and Polaris
K. Kammhuber, M. Hundhammer, and S. Weihrauch

Sulphur compounds have very low odour thresholds and play a relevant role in the ?Special Flavour Hops?. In this work, it has first been investigated by means of a flame photometric detector as to which sulphur compounds occur in the varieties Cascade, Mandarina Bavaria, Hallertau Blanc, and Huell Melon. The substances dimethyldisulphide, S-methylthioisovalerate, and S-methylthioisohexanoate have been quantitatively determined, using commercially available standards. The composition and content of the sulphur compounds are clearly dependent on the variety. At late dates of harvest, the content of the sulphur compounds once again strongly increases. It has also been confirmed analytically, that late-harvested hops have onion-like and garlic-like aroma notes.

Descriptors: sulphur compounds, special flavour hops, date of harvest

BrewingScience, 70 (September/October 2017), pp. 124-130