Ksenija Rutnik (Author), Miha Ocvirk (Author), Iztok Jože Košir (Author)

Abstract

Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop chemical composition undergoes many physical and chemical changes that impact its quality. The main purpose of our study was to evaluate the changes occurring in hop oil content and its chemical composition during two years of storage under four different conditions (anaerobic, aerobic, cold room (4 °C), and room temperature) in the form of cones and pellets, supplied by local suppliers in Slovenia. Hop oil content and composition were determined by steam distillation and GC-FID. The greatest decrease in hop essential oil content occurred when the hops were stored under aerobic conditions and at room temperature. Monitoring of eight hop oil compounds under various conditions revealed different behaviors of the changes. The best storage conditions were anaerobic at low temperatures. Oxygen resistance was lower for pellets than for hop cones, whereas high temperature was more devastating for hop cones. In addition to the storage conditions, the hop variety and form were important factors regulating the extent of changes in hop oil content and chemical composition.

Keywords

hops;storage stability;essential oils;hop oil composition;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL BF - Biotechnical Faculty
UDC: 633.791
COBISS: 128588291 Link will open in a new window
ISSN: 2304-8158
Views: 11
Downloads: 3
Average score: 0 (0 votes)
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Other data

Secondary language: Slovenian
Secondary keywords: hmelj;skladiščenje;eterična olja;sestava;
Type (COBISS): Article
Pages: str. 1-20
Volume: ǂVol. ǂ11
Issue: ǂiss. ǂ19, art. 3089
Chronology: 2022
DOI: 10.3390/foods11193089
ID: 23341252