{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T07:29:35Z","timestamp":1791962975317,"version":"4.3.4"},"reference-count":38,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,2,13]],"date-time":"2021-02-13T00:00:00Z","timestamp":1613174400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods based on headspace gas chromatography mass spectrometry (GC-MS) were used to analyse nine hop cultivars. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties using advanced chemometrics and feature selection techniques. Similarities in volatile composition were found between Wakatu, Wai-iti\u2122 and Kohatu\u00ae, which are rich in alcohols. Another grouping was found between Waimea\u2122 and Nelson Sauvin\u2122, where ketones and esters were commonly found. Rakau\u2122 was distinct from the other eight cultivars, distinguished by 2-methylbutyl 3-methylbutanoate and methanethiol hexanoate. Riwaka\u2122 contained the greatest number of discriminating volatile compounds when compared to other cultivars, which was dominated by terpenoids, such as geranyl 2-methylbutanoate, perillene and D-limonene. The chemical fingerprinting approach successfully identified volatile compounds that had not been previously found in New Zealand hop cultivars and that discriminated the commercial cultivars. The data obtained in the present study further extend the knowledge of New Zealand hops and will help facilitate targeted breeding.<\/jats:p>","DOI":"10.3390\/foods10020414","type":"journal-article","created":{"date-parts":[[2021,2,14]],"date-time":"2021-02-14T02:08:12Z","timestamp":1613268492000},"page":"414","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach"],"prefix":"10.3390","volume":"10","author":[{"given":"Victoria","family":"Purdy","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5774-9539","authenticated-orcid":false,"given":"Biniam","family":"Kebede","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ron","family":"Beatson","sequence":"additional","affiliation":[{"name":"The New Zealand Institute for Plant and Food Research Limited, 55 Old Mill Road, RD3, Motueka 7198, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kerry","family":"Templeton","sequence":"additional","affiliation":[{"name":"The New Zealand Institute for Plant and Food Research Limited, 55 Old Mill Road, RD3, Motueka 7198, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3975-151X","authenticated-orcid":false,"given":"Patrick","family":"Silcock","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5945-3141","authenticated-orcid":false,"given":"Graham T.","family":"Eyres","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,2,13]]},"reference":[{"key":"ref_1","unstructured":"Verzele, M., and Keukeleire, D. (1991). Chemistry and Analysis of Hop and Beer Bitter Acids, Elsevier Science."},{"key":"ref_2","first-page":"289","article-title":"Humulus lupulus\u2014A story that begs to be told. A review","volume":"120","author":"Almaguer","year":"2014","journal-title":"J. Inst. Brew."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"12270","DOI":"10.1021\/jf304421d","article-title":"Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry\/olfactometry","volume":"60","author":"Aerts","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Eyres, G., and Dufour, J.-P. (2009). Hop essential oil: Analysis, chemical composition and odor characteristics. Beer in Health and Disease Prevention, Elsevier BV.","DOI":"10.1016\/B978-0-12-373891-2.00022-5"},{"key":"ref_5","unstructured":"Breitmaier, E. (2007). Terpenes: Importance, General Structure, and Biosynthesis, Wiley."},{"key":"ref_6","unstructured":"Beatson, R., Alspach, P., and Donelan, D. (2012, January 25\u201330). Developments in the New Zealand hop breeding programme. Proceedings of the 32nd Convention of the Institute of Brewing and Distilling - Asia Pacific Section, Melbourne, Australia."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"9","DOI":"10.17660\/ActaHortic.2016.1127.2","article-title":"Breeding polyploid hop cultivars for New Zealand conditions","volume":"1127","author":"Beatson","year":"2016","journal-title":"Acta Hortic."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Beatson, R., Stephens, M., and Alspach, P. (2019). Polyploid breeding strategies for developing hop cultivars in New Zealand. Acta Hortic., 105\u2013112.","DOI":"10.17660\/ActaHortic.2019.1236.14"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"8853","DOI":"10.1021\/jf201294e","article-title":"Occurrence of odorant polyfunctional thiols in the Super Alpha tomahawk hop cultivar. Comparison with the Thiol-rich Nelson Sauvin bitter variety","volume":"59","author":"Gros","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1080\/01140671.2003.9514265","article-title":"Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar \u2018Nelson Sauvin\u2019","volume":"31","author":"Beatson","year":"2003","journal-title":"N. Zldn. J. Crop. Hortic. Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"108767","DOI":"10.1016\/j.foodres.2019.108767","article-title":"Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot","volume":"127","author":"Arcena","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1016\/j.foodres.2013.12.034","article-title":"Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet","volume":"56","author":"Kebede","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.foodchem.2013.12.061","article-title":"Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots","volume":"153","author":"Kebede","year":"2014","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.foodchem.2007.08.058","article-title":"Application of gas chromatography\u2013olfactometry (GC\u2013O) in analysis and quality assessment of alcoholic beverages\u2014A review","volume":"107","author":"Plutowska","year":"2008","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.chroma.2017.08.020","article-title":"Chemotyping of new hop (Humulus lupulus L.) genotypes using comprehensive two-dimensional gas chromatography with quadrupole accurate mass time-of-flight mass spectrometry","volume":"1536","author":"Yan","year":"2018","journal-title":"J. Chromatogr. A"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"5050","DOI":"10.1021\/jf1000524","article-title":"Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer","volume":"58","author":"Takoi","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2493","DOI":"10.1021\/jf8034622","article-title":"Identification and characteristics of new volatile thiols derived from the hop (Humulus lupulus L.) Cultivar Nelson Sauvin","volume":"57","author":"Takoi","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"4366","DOI":"10.1002\/jssc.201700676","article-title":"Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer","volume":"40","author":"Richter","year":"2017","journal-title":"J. Sep. Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2303","DOI":"10.1016\/j.foodchem.2012.03.096","article-title":"Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation","volume":"134","author":"Vervoort","year":"2012","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1002\/ffj.1354","article-title":"Comparative investigations of the essential oils of two scented geranium (Pelargonium spp.) cultivars grown on Reunion Island","volume":"19","author":"Gauvin","year":"2004","journal-title":"Flavour Fragr. J."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"9790","DOI":"10.1021\/jf051373s","article-title":"Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya","volume":"53","author":"Njoroge","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","first-page":"981","article-title":"New method of headspace sampling: Grapefruit volatiles","volume":"Volume 18","author":"Lawrence","year":"1988","journal-title":"Developments in Food Science"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"437","DOI":"10.1080\/10412905.1994.9698419","article-title":"Mass spectra and Kovats indices of some new cis-chrysanthenyl esters found in the essential oil of Artemisia herba alba from Algeria","volume":"6","author":"Vernin","year":"1994","journal-title":"J. Essent. Oil Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.jep.2004.09.017","article-title":"The composition, geographical variation and antimicrobial activity of Lippia javanica (Verbenaceae) leaf essential oils","volume":"96","author":"Viljoen","year":"2005","journal-title":"J. Ethnopharmacol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1002\/ffj.1351","article-title":"Essential oils of Varthemia iphionoides from Jordan","volume":"19","author":"Avato","year":"2004","journal-title":"Flavour Fragr. J."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1021\/jf051644z","article-title":"Biological activity and composition of the essential oils of Achillea schischkinii Sosn. and Achillea aleppica DC. subsp. aleppica","volume":"54","author":"Kirimer","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2176","DOI":"10.1021\/jf00102a015","article-title":"Volatile constituents of kiwi fruit flowers: Simultaneous distillation and extraction versus headspace sampling","volume":"38","author":"Tatsuka","year":"1990","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1426","DOI":"10.1021\/jf60220a036","article-title":"Studies of the volatile composition of hops during storage","volume":"26","author":"Tressl","year":"1978","journal-title":"J. Agric. Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodchem.2005.03.026","article-title":"Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons","volume":"97","author":"Kourkoutas","year":"2006","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1016\/0031-9422(94)00628-7","article-title":"Essential oils of Baccharis salicifolia, B. latifolia and B. dracunculifolia","volume":"38","author":"Loayza","year":"1995","journal-title":"Phytochemistry"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1888","DOI":"10.1021\/jf00045a011","article-title":"Identification of volatile compounds isolated from round kumquat (Fortunella japonica Swingle)","volume":"42","author":"Umano","year":"1994","journal-title":"J. Agric. Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1002\/jssc.200600393","article-title":"Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness","volume":"30","author":"Bianchi","year":"2007","journal-title":"J. Sep. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1080\/10412905.2002.9699801","article-title":"Chemical composition and antimicrobial activity of the leaf essential oil of Argania spinosa L. skeels","volume":"14","author":"Charrouf","year":"2002","journal-title":"J. Essent. Oil Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1021\/jf00073a015","article-title":"Composition of palmarosa (Cymbopogon martinii) essential oil from Madagascar","volume":"35","author":"Randriamiharisoa","year":"1987","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","unstructured":"Vinogradov, B. (2019, May 15). Production, Composition, Properties and Application of Essential Oils, Available online: http:\/\/webbook.nist.gov."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"5124","DOI":"10.1021\/jf040052y","article-title":"Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry","volume":"52","author":"Ledauphin","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_37","unstructured":"Eyres, G., Marriott, P., Leus, M., and Lysaght, B. (2014, January 15\u201319). Characterisation of impact aroma compounds in hop essential oils. Proceedings of the Flavour Science: The XIV Weurman Flavor Research Symposium, Cambridge, UK."},{"key":"ref_38","unstructured":"New Zealand Hops Ltd. (2019, August 08). New Zealand Hops. 2019 Harvest Report. Available online: https:\/\/www.nzhops.co.nz\/history."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/2\/414\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T05:23:50Z","timestamp":1760160230000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/2\/414"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,2,13]]},"references-count":38,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2021,2]]}},"alternative-id":["foods10020414"],"URL":"https:\/\/doi.org\/10.3390\/foods10020414","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,2,13]]}}}