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Article Abstract
Dry hopping enhances hop aroma and flavor stability in beer but often leads to hop waste and filtration losses. This study explores pulsed electric field (PEF) pretreatment as a method to reduce hop usage in dry hopping. Hops were treated at 2 kV/cm for 3 to 45 min, and their effects on volatile and non-volatile components were analyzed. Longer PEF pretreatment (30-45 min) increased hop storage index (HSI) while reducing bitter acids (9-22 %). Among different treatments, 5 min PEF pretreatment at 4 g/L resulted in the highest volatile compound content, increasing β-myrcene (109 %), linalool (112 %), geraniol (56 %), and trans-β-farnesene (77 %) compared to the 8 g/L control. Beer physicochemical analysis showed higher bitterness, turbidity, and polyphenol content in PEF-treated groups, while sensory evaluations indicated similar bitterness and astringency across all samples. PEF pretreatment (2 kV/cm, 5 min) reduce hop usage by 50 %, improving production efficiency while maintaining beer quality.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145664 | DOI Listing |
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