Single Nucleotide Polymorphisms and Biochemical Markers As Complementary Tools To Characterize Hops (Humulus lupulus L.) in Brewing Practice

Ann Van Holle, Hilde Muylle, Tom Ruttink, Anita Van Landschoot, Dirk Naudts, Denis De Keukeleire, Isabel Roldán-Ruiz

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review

    Uittreksel

    In brewing practice, the use of the appropriate hop variety is essential to produce consistent and high-quality beers. Yet, hop batches of the same variety cultivated in different geographical regions can display significant biochemical differences, resulting in specific taste- and aroma-related characteristics in beer. In this study, we illustrate the complementarity of genetic and biochemical fingerprinting methods to fully characterize hop batches. Using genotyping-by-sequencing (GBS), a set of 1 830 polymorphic single nucleotide polymorphism (SNP) markers generated 48 unique genetic fingerprints for a collection of 56 commercial hop varieties. Three groups of varieties, consisting of somaclonal variants, could not be further differentiated using this set of markers. Biochemical marker information offered added value to characterize hop samples from a given variety grown at different geographical locations. We demonstrate the power of combining genetic and biochemical fingerprints for quality control of hop batches in the brewing industry.
    Oorspronkelijke taalEngels
    TijdschriftJournal of Agricultural and Food Chemistry
    Volume67
    Exemplaarnummer13
    Pagina's (van-tot)3767-3771
    ISSN0021-8561
    DOI's
    PublicatiestatusGepubliceerd - 2019

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