ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing
Marcelina R. Nance and William N. Setzer
Department of Chemistry, University of Alabama, Huntsville, Alabama 35899, USA.
Accepted 24 January, 2011
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.