Results 271 to 280 of about 48,179 (310)

Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS‐SPME‐GC–MS combined with multivariate statistical analysis

Journal of the Science of Food and Agriculture, 2018
Zechang Liu, Liping Wang, Yumei Liu
exaly   +2 more sources

Behavior of Hop-Derived Volatile Thiols in European and American Flavor Hop Varieties over a Late Harvest Period

Journal of the American Society of Brewing Chemists
In this study, we applied the late harvest trial, previously tested on several hops harvested in Japan, to European and American flavor hop varieties harvested in Germany and the U.S., respectively.
Mitsuhiro Uemoto, K. Takoi, Koji Takazumi, K. Ogushi, Narushi Suda   +4 more
semanticscholar   +1 more source

Comparison of polyfunctional thiol, element, and total essential oil contents in 32 hop varieties from different countries.

Food Chemistry
Volatile thiol 3-mercaptohexan-1-ol (3MH) and particularly 4-mercapto-4-methylpentan-2-one (4MMP) are highly potent flavour compounds in hops. For the determination, a simple and robust stable isotope dilution LC-MS/MS method was developed and applied to
Yang Liu, Philipp Dancker, Martin Biendl, Mehmet Coelhan   +3 more
semanticscholar   +1 more source

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus Lupulus L.) by Means of the Sensomics Approach.

Journal of Agricultural and Food Chemistry, 2019
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer.
Sabrina Brendel, T. Hofmann, M. Granvogl
semanticscholar   +1 more source

Quantitative analysis of hop acids, essential oils and flavonoids as a clue to the identification of hop varieties

Phytochemical Analysis, 1998
D De Keukeleire
exaly   +2 more sources

Determination of Volatile Compounds in Different Hop Varieties by Headspace-Trap GC/MS—In Comparison with Conventional Hop Essential Oil Analysis

Journal of Agricultural and Food Chemistry, 2012
Mehmet Coelhan
exaly   +2 more sources

Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors

Journal of the American Society of Brewing Chemists, 2017
Carlos Silva Ferreira, Etienne Bodart, Sonia Collin   +2 more
exaly   +2 more sources

Newly Developed SNP-Based Identification Method of Hop Varieties

Journal of the American Society of Brewing Chemists, 2014
H. Yamauchi, Yuri Mukouzaka, Takayuki Taniguchi, K. Nakashima, S. Furukubo, Masami Harada   +5 more
exaly   +2 more sources

Uptake, translocation and bioavailability of imidacloprid in several hop varieties

Pest Management Science, 2003
AbstractThe neonicotinoid insecticide imidacloprid is the most important insecticide in hop cultivation in Germany. A laboratory study was undertaken to investigate its systemic properties and translaminar bioavailability in hop leaves. Radiolabelled [methylene‐14C]imidacloprid was applied either alone or in combination with different additives onto ...
Lars, Weichel, Ralf, Nauen
openaire   +2 more sources

Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development.

Food Chemistry
Hop leaves, a by-product from hop cone harvesting, contain phenolic compounds of potential value for food or beverage applications. However, the abundant phenolics in hop leaves remain largely unquantified.
Duncan Calvert, Tristan Dew, Arthur Gadon, J. Gros, David J. Cook   +4 more
semanticscholar   +1 more source