Results 261 to 270 of about 17,194 (297)
Some of the next articles are maybe not open access.
Determination and verification of hop varieties by analysis of essential oils
Food Chemistry, 2002The composition of essential oil in hops depends mainly on hop variety and less on growing, processing and storage conditions. Therefore the data on the composition can be used to distinguish between hop varieties. During the years 1998–2000, 78 samples of the commonly grown varieties in Slovenia were analyzed by gas chromatography.
Milica Kac
exaly +2 more sources
Phytochemical Analysis, 1998
The hop acids, the essential oils and the flavonoids of the hop (Humulus lupulus L.) varieties Saaz, Nugget and Wye Target have been studied for cultivar identification. Optimised reverse phase-high performance liquid chromatographic separations were carried out for the analysis of the hop acids and the flavonoids, whereas capillary gas chromatography ...
D De Keukeleire
exaly +2 more sources
The hop acids, the essential oils and the flavonoids of the hop (Humulus lupulus L.) varieties Saaz, Nugget and Wye Target have been studied for cultivar identification. Optimised reverse phase-high performance liquid chromatographic separations were carried out for the analysis of the hop acids and the flavonoids, whereas capillary gas chromatography ...
D De Keukeleire
exaly +2 more sources
A rapid solvent extraction method for hop essential oils
Journal of Agricultural and Food Chemistry, 1986Gail B Nickerson, Max L Deinzer
exaly +2 more sources
Methylthiomethyl 2-methylbutanethiolate in essential oil of hop
Tetrahedron Letters, 1980Abstract Methylthiomethyl 2-methylbutanethiolate, a new flavour-potent thioester, has been identified in the essential oil of hops.
Michael Moir +4 more
openaire +1 more source
EVALUATION OF HOPS V. THE ESSENTIAL OIL OF HOPS
Journal of the Institute of Brewing, 1957The aromatic constituents of hops have been analysed by gas chromatography. The essential oil comprises a mixture of hydrocarbons and of oxygenated materials, these two main fractions being readily separated by chromatography on silica gel. The hydrocarbons, which account for 70–80% of the total oil, comprise mainly myrcene, caryophyliene and humulene ...
openaire +1 more source
STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS
Journal of the Institute of Brewing, 1980Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its ...
H. M. Chilton, D. R. J. Laws
openaire +1 more source
Identification of U.S.-Grown Hop Cultivars by Hop Acid and Essential Oil Analyses
Journal of the American Society of Brewing Chemists, 1990The purpose of this research was to identify hop acid and essential oil characteristics that could be used to identify hop cultivars grown in the United States. Ten commercial cultivars were analyzed: fresh hop samples were analyzed for α- and β-acid concentrations, cohumulone ratio, colupulone ratio, and essential oil composition.
openaire +2 more sources
Fractionation by SFE and Microcolumn Analysis of the Essential Oil and the Bitter Principles of Hops
Journal of Chromatographic Science, 1992Supercritical fluid extraction (SFE) is evaluated and optimized for the enrichment and fractionation of the essential oil and the bitter principles of hops (Humulus lupulus), both of which contribute to the flavor of beer. Profiles of the essential oil of different hop varieties are compared.
M, Verschuere, P, Sandra, F, David
openaire +2 more sources
Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages–A Review
Journal of Dietary Supplements, 2014In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO2, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa,
Sunday J, Ameh +2 more
openaire +2 more sources
The hop’s product essential oils distillation study
Food processing industryСтатья посвящена исследованию процесса дистилляции эфирных масел из хмелепродуктов типа 90 разных сортов хмеля. Приводятся данные по составу эфирных масел хмеля, влияющих на аромат и вкус пива. Поставленная цель исследования – изучение выделения эфирных масел из хмелепродуктов на основе гидродистилляционного метода с применением принципов ...
openaire +1 more source