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Abstract The lipoxygenase-1-null (LOX-less) trait has positive effects on beer quality, and in particular, improvement of flavor stability by reduction of beer deteriorating substances such as trans -2-nonenal (T2N). 'SouthernStar' was successfully developed as the first LOX-less malting barley variety in Australia by introducing LOX-less trait into 'Flagship' by successive backcross and molecular marker assisted selection (MMAS). 'Flagship' is a two-rowed malting barley variety in Australia and it was used as the recurrent parent for the successive backcrossing. The yield potential, agronomic performance, disease resistance and the general malting quality were almost identical between 'SouthernStar' and 'Flagship'. To evaluate effects of LOX-less trait on beer quality, the brewing trials were conducted using a pilot-scale brewing apparatus. The wort and beer quality were similar between 'SouthernStar' and 'Flagship'. The effect of the LOX-less trait on the reduction of beer deteriorating substances such as T2N and trihydroxyoctadecenoic acid (THOD) contents was clearly verified in this study. The scores for total staleness of the test beers were significantly lower than those of the control beers under several storage conditions in one trial. Highlights • A new lipoxygenase-1-less (LOX-less) malting barley variety 'SouthernStar' developed by backcrossing. • Similar agricultural characteristics and malting quality as a recurrent parent 'Flagship'. • Reduction of trihydroxyoctadecenoic acid (THOD) and trans -2-nonenal (T2N) contents in beer by LOX-less trait introduced. • Improvement of flavor stability evaluated by sensory analysis for stale beer. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]