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

Povzetek

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.

Ključne besede

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

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 633.791
COBISS: 128588291 Povezava se bo odprla v novem oknu
ISSN: 2304-8158
Št. ogledov: 11
Št. prenosov: 3
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: hmelj;skladiščenje;eterična olja;sestava;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 1-20
Letnik: ǂVol. ǂ11
Zvezek: ǂiss. ǂ19, art. 3089
Čas izdaje: 2022
DOI: 10.3390/foods11193089
ID: 23341252