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