{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,5]],"date-time":"2026-03-05T06:42:10Z","timestamp":1772692930519,"version":"3.50.1"},"reference-count":57,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T00:00:00Z","timestamp":1772236800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food","award":["Drive4SIFood 313011V336"],"award-info":[{"award-number":["Drive4SIFood 313011V336"]}]},{"name":"Subsidy of the Dean of Faculty of Food Technology Agricultural University in Krakow for 2026 year"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The growing interest in functional beer production has led to the exploration of unconventional raw materials, such as hemp (Cannabis sativa L.), for brewing applications. This study aimed to evaluate the volatile organic compound (VOC) profile and the macro- and microelement composition of barley wort enriched with varying proportions (10% and 30%) of malted and unmalted hemp seeds, using solid-phase microextraction followed by gas chromatography\u2013mass spectrometry (SPME\u2013GC\u2013MS) and atomic absorption spectrometry (AAS). A total of 64 VOCs were identified across four wort variants: control (barley malt only), 10% malted hemp, 30% malted hemp, and 30% unmalted hemp. The aroma profile was significantly influenced by compounds such as 2,3-butanediol, 1-hexanol, 3-methyl-1-butanol, 3-hydroxy-2-butanone, hexanoic acid, and 4-vinylguaiacol (p &lt; 0.001). Principal component analysis (PCA) revealed clear separation between wort types based on the relative abundance of alcohols, acids, ketones, and phenols, indicating a progressive shift from sweet\/malty toward acidic, green, and herbal aroma notes as hemp addition increased. Notably, unmalted hemp seeds resulted in a pronounced dominance of hexanoic acid, which may contribute to earthy and rancid sensory attributes. The evaluation of selected mineral elements showed that the key macroelements differentiating the worts were potassium, magnesium, phosphorus, and calcium, while among the microelements the distinguishing elements were manganese, iron, and sodium. These findings demonstrate the strong modulating effect of aromatic hemp-derived materials on the aroma composition and selected mineral content of brewing worts, supporting their targeted use in novel beer formulations.<\/jats:p>","DOI":"10.3390\/molecules31050809","type":"journal-article","created":{"date-parts":[[2026,3,3]],"date-time":"2026-03-03T16:18:45Z","timestamp":1772554725000},"page":"809","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Aroma Profile of Worts and Contents of Selected Mineral Elements in Brewing with Malted and Unmalted Hemp Seeds"],"prefix":"10.3390","volume":"31","author":[{"given":"Robert","family":"Duli\u0144ski","sequence":"first","affiliation":[{"name":"Department of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6075-6078","authenticated-orcid":false,"given":"Marek","family":"Zdaniewicz","sequence":"additional","affiliation":[{"name":"Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3799-4390","authenticated-orcid":false,"given":"Jana","family":"Lakato\u0161ov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adam","family":"Florkiewicz","sequence":"additional","affiliation":[{"name":"Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9080-9393","authenticated-orcid":false,"given":"Janusz","family":"Go\u0142aszewski","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Security, Faculty of Health Sciences, University of Lom\u017ca, 14 Akademicka Str., 18-400 \u0141om\u017ca, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3044-2953","authenticated-orcid":false,"given":"Bo\u017cena","family":"Bukowska","sequence":"additional","affiliation":[{"name":"Department of Biophysics of Environmental Pollution, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska Street 141\/143, 90-236 Lodz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114203","DOI":"10.1016\/j.foodres.2024.114203","article-title":"Unconventional Raw Materials Used in Beer and Beer-like Beverages Production: Impact on Metabolomics and Sensory Profile","volume":"183","author":"Radu","year":"2024","journal-title":"Food Res. 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