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ABSTRACT
Using the U.S. hop variety Lemondrop, a German research team investigated how beer type influences the concentrations of hop aroma compounds and how these concentrations change over time. With the GC-method described they were able to determine not only monoterpene alcohols and some sesquiterpenes, but also various esters in the late and dry hopped beers. The results showed significantly higher concentrations of the mono- and sesquiterpenes myrcene, beta-caryophyllene, alpha-humulene, beta-farnesene and beta-limonene in the pale ale style beer when compared to pilsner type beer (maybe filtration has an effect). No significant differences in these two beers styles were found for the more polar terpene alcohols linalool, geraniol, and alpha-terpineol. Only the amount of beta-citronellol differed, which was lower in the pale ale. The behavior of esters among themselves was different. A significantly higher amount of isoamyl acetate was detectable in the pale ale, and little difference was seen in 2-methylbutyl isobutanoate between the two beers types. Ethyl dodecanoate was detectable in a higher amount in the pilsner as compared to the pale ale. It was thought that perhaps the differences for esters were influenced by the types of yeast used in fermentation. A higher concentration of 2-undecanone was seen in the pale ale but no significant differences were detected for 2-nonanone and 2-decanone. With regard to stability of the aroma compounds, all showed a decrease in concentration over the storage time of 12 months except for alpha-terpineol.

Schmidt, CHeadspace Trap GC-MS analysis of hop aroma compounds in beer, Brewing Science, January / February 2016 (Vol. 69)

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Source: Barth Innovations