Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples
(2001) American Society of Brewing Chemists. Journal — Vol. 59, n° 1, p. 39-43 (2001)
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- Abstract
- The aim of this study was to assess the stability during storage of several compounds previously described for distinguishing hop varieties. Volatile compounds of five aromatic cultivars (Styrie, Saaz, Lublin, Mount Hood, and Hallertau) and six bitter cultivars (Northern Brewer, Nugget, Pride of Ringwood, Northdown, Target, and Challenger), stored at different temperatures, were extracted with a Likens-Nickerson simultaneous solvent extractor. Only compounds remaining stable through aging were kept to build an identification flowchart. Although very typical of fresh aromatic hops, farnesene proved much too unstable to be selected for distinguishing aged samples. 3-Methylbutylisobutyrate, which authenticates all fresh European bitter hops, is also partially destroyed upon storage. On the other hand, bergamotene, alpha- and beta -selinene, methyl geranate, humulene epoxide II, alpha -amorphene, 2-undecanone, and an unknown compound can be used to distinguish all cultivars whatever the storage temperature. Both the ratios of humulene to humulene + humulene epoxides (I, II, and III) and of bergamotene to farnesene proved good indicators of the freshness status of hop samples.
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Lermusieau, G., & Collin, S. (2001). Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples. American Society of Brewing Chemists. Journal, 59(1), 39-43. https://hdl.handle.net/2078.5/44734 (Original work published 2001)