The Relative Amounts of Essential Oils in Hops Gives Them Unique Flavor and Aroma – #365papers – 2017 – 73

#365papers for March 14, 2017

Auerbach, Dost, and Davidson, 2000, Characterization of verietal differences in essential oil components of hops (Humulus lupulus) by SFC-FTIR spectroscopy: Journal of AOAC International, v. 83, p. 621-626.

What’s it about?

This paper discusses a spectroscopy method to explore what makes the flavors and aromas of different hop varieties distinct. They focus on the three most common components of hop essential oils: humulene, caryophyllene, and myrcene.

Why does it matter?

If you can determine the relative amounts of the components of hop essential oils, it makes it possible to reduce hops to their smallest components to share with breweries, which in turn improves brewery efficiency. This can also be very, very helpful for quality control of hops in brewweries.

Why did I read this?

It’s chemistry. It’s spectroscopy. And it’s beer. That is all.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s