The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool

Abstract

The behaviour of hop-derived monoterpene alcohols during fermentation by lager yeast was previously investigated in this laboratory. It was suggested that the concentration of geraniol and β-citronellol in the finished beer increased depending on the initial concentration of geraniol in the wort. In addition, an additive effect among linalool, geraniol and β-citronellol was found and 5 ug/L of geraniol and β-citronellol was enough for this effect. In this paper, conditions regarding the enrichment of the initial concentration of geraniol in the wort were investigated. From the screening of various hop cultivars, Citra hop was selected as a geraniol-rich cultivar. In addition, it was observed that coriander seed, which can be used in beer production as a flavourant, contained not only linalool but also geraniol at high levels. The use of Citra hop or coriander seed was effective for enriching the concentration of geraniol and β-citronellol in the finished beers. In the Citra beer and in the coriander beer, the content of linalool was excess in comparison with the content of geraniol and β-citronellol. Therefore, the synergy of geraniol and β-citronellol, under coexistence of excess linalool, was examined. It was found that the flavour impression of excess linalool became more fruity and citrus by coexistence with geraniol and β-citronellol and that the coexistence of all three monoterpene alcohols was effective for this synergy. The flavour characteristics of the Citra and coriander beer and the importance of geraniol metabolism for a citrus flavour in beer are discussed.