Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 25

Full Length Research Paper

Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing

Marcelina R. Nance and William N. Setzer
Department of Chemistry, University of Alabama, Huntsville, Alabama 35899, USA.
Email: [email protected]

  • Article Number - 4027AE2252
  • Vol.2(2), pp. 16-22, April 2011
  •  Accepted: 24 January 2011
  •  Published: 30 April 2011

Abstract

 

The essential oils from seven different aroma (finishing) varieties of hops (Humulus lupulus L.), “Cascade”, “Hallertauer”, “Northern Brewer”, “Saaz”, “Sterling”, “Vanguard”, and “Willamette”, were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 98 compounds were identified with myrcene and α-humulene dominating the profiles. “Cascade” and “Northern Brewer” were rich in monoterpene hydrocarbons, chiefly myrcene, while sesquiterpene hydrocarbons, mostly α-humulene, dominated “Hallertauer”, “Saaz”, “Sterling”, and “Vanguard”. “Willamette” had an even distribution of monoterpenes and sesquiterpenes.

 

Key words: Chemical composition, aroma hops, cascade, Hallertauer, Northern Brewer, Saaz, Sterling, Vanguard, Willamette.

 

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