Aroma Profile of Worts and Contents of Selected Mineral Elements in Brewing with Malted and Unmalted Hemp Seeds

TL;DR

This study explores how adding hemp seeds to beer wort affects its aroma and mineral content, showing significant changes in flavor and nutrients.

Contribution

The paper introduces the use of malted and unmalted hemp seeds in brewing and quantifies their impact on aroma and mineral composition.

Findings

64 VOCs were identified, with hemp addition shifting the aroma from sweet/malty to acidic, green, and herbal.

Unmalted hemp seeds increased hexanoic acid, contributing earthy and rancid notes.

Key macroelements included potassium, magnesium, and calcium, while microelements like manganese and iron varied significantly.

Abstract

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–mass spectrometry (SPME–GC–MS) 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 < 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.

Figures