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.