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Hop (<i>Humulus lupulus</i> L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity. [PDF]
MoleculesPiekara J +5 more
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Influence of Hop Oil Content and Composition on Hop Aroma Intensity in Dry-Hopped Beer
Journal of the American Society of Brewing Chemists, 2016When hops are added to beer, varying degrees of hoppy aroma persist as a result of cultivar differences and the point of hop addition.
Daniel M. Vollmer, Thomas H. Shellhammer
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Journal of the American Society of Brewing Chemists, 1988
Although the male hop flower is of no economic importance, information about its quality characteristics is useful in breeding new hop varieties.
Gail B. Nickerson +2 more
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Although the male hop flower is of no economic importance, information about its quality characteristics is useful in breeding new hop varieties.
Gail B. Nickerson +2 more
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Odour intensities of hop oil components
Journal of the Science of Food and Agriculture, 1966AbstractOlfactory thresholds of a series of compounds previously identified in Brewers Gold Hop Oil are given. Thresholds of the oxygenated components ranged from 0.3 to 28 parts per 10° while those of the hydro‐carbon fraction ranged from 6 to 140 parts per 10°.
D G, Guadagni, R G, Buttery, J, Harris
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Effect of hops oil on sunflower oil thermal stability
Progress in Nutrition, 2022The aim of this study was to compare the effects of hops oil and butylated hydroxytoluene (BHT) on the thermal stability of sunflower oil. Oil samples were subjected to heat treatment at 180oC for 5 min and this process was repeated ten times. Free fatty acid (FFA), peroxide (PV), p-anisidine (p-AV), conjugated dienes (CD) and trienes (CT) values ...
Çelebi, Kamil +2 more
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THE OCCURRENCE OF HOP RESINS IN HOP OIL
Journal of the Institute of Brewing, 1966Appreciable amounts of α and β acids have been found in the essential oil obtained by steam distillation of hops.
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The Aroma of Hops III. The Occurrence of Diterpenes in Hop Oil
Bulletin des Sociétés Chimiques Belges, 1968AbstractTwo diterpene hydrocarbons have been isolated from hop oil. One is camphorene, the other is a hitherto unknown camphorene isomer. These terpene hydrocarbons, now called para and meta camphorene were not signalled before in hop oil.
H. Lammens, M. Verzele
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Trace Analysis of Hop Essential Oils in Spent Hop
Journal of the American Society of Brewing Chemists, 2007The volatile constituents of spent hop (obtained by industrial supercritical CO2 extraction) were extracted using the Deryng apparatus and determined by gas chromatography and gas chromatography–mass spectrometry. Isooctane containing hexadecane as an internal standard was used as an extracting solvent.
Mirosław Anioł +5 more
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EVALUATION OF HOPS: IX. FLAVOUR OF HOP OIL CONSTITUENTS
Journal of the Institute of Brewing, 1959The presence of whole hop oil in water is detectable by taste at a concentration of 1-0 p.p.m. In beer, a concentration of the whole oil of 3 p.p.m. but not I p.p.m. is recognizable. The oxygenated compounds present in the oil affect the flavour of beer when only 0–3 p.p.m. is present, while 0–1 p.p.m. of the volatile fraction of this material in water
G. A. Howard, R. Stevens
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