Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides.

• Hop aroma glycosides detected using UPLC–MS/MS with multiple reaction monitoring. • Hexyl glucoside levels most affected by growing location (i.e. terroir). • Linalyl, raspberry ketone, and phenylethyl glucoside levels most affected by genotype. Genetics and environment both influence the content of hop (Humulus lupulus L.) aroma compounds. The effects of these two factors on aroma glycosides, which can change the aroma profile of beer over time, were examined in a preliminary study. Twenty-three hop cultivars were grown in the northwestern United States in two locations with distinct terroirs. UPLC–MS/MS analysis of hop cone extracts revealed that growing location had a large effect on hexyl glucoside levels but only a negligible effect on levels of linalyl, raspberry ketone, and 2-phenylethyl glucoside, which were mostly affected by genetic differences. The large terroir effect on hexyl glucoside, which releases a green leaf volatile with a grassy aroma when hydrolyzed, but not on the other aroma glucosides, which have more desirable aromas when hydrolyzed, could have an impact on beer aroma profiles. [ABSTRACT FROM AUTHOR]