Scientists are exploring how hop genetics influence terpene profiles, the compounds responsible for the unique flavors and aromas found in beer.
Researchers at the University of Missouri are examining hop plants to better understand how genetics influence the compounds responsible for beer’s distinctive flavors and aromas.
Joe Lynch, a plant biochemist and principal investigator at the Bond Life Sciences Center, is studying the connection between hop genetics and terpene production.
Terpenes are natural compounds that contribute to hop aroma and flavor while also serving important functions in the plants, including pest defense, antimicrobial protection, and communication with insects and neighboring plants.
“Because breeding is done with flavor, it’s a lot more art than science,” said the Assistant Professor in the Division of Plant Science & Technology. “When you drink an IPA, those pronounced flavors that you’re tasting are directly from those oils in the hops.”
Lynch established a research plot containing 17 hop varieties to examine differences in terpene profiles. A Joy of Discovery seed grant from the College of Agriculture, Food and Natural Resources is helping advance the research.
“I was surprised at how much opportunity there is in hops because terpenes are absolutely central to the very product itself,” Lynch said. “There’s a lot about the genetics that we don’t understand yet.”
Each hop variety produces its own combination of terpenes, which can create different sensory characteristics. Comet, for instance, is known for pineapple and mandarin-like notes.
Lynch hopes the research will eventually give breeders a faster way to identify promising plants. By studying genetic information in young seedlings, breeders could potentially predict flavor traits without waiting for plants to fully mature.
“As we figure out the details of how these terpenes are made and how they’re controlled at the genetic level, we can apply that to other aspects of terpene metabolism in other species and hopefully get some benefit that way.”
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