Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods...

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Detalles Bibliográficos
Autores principales: Purdy, Victoria, Kebede, Biniam, Beatson, Ron, Templeton, Kerry, Silcock, Patrick, Eyres, Graham T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917646/
https://www.ncbi.nlm.nih.gov/pubmed/33668601
http://dx.doi.org/10.3390/foods10020414

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917646/
https://www.ncbi.nlm.nih.gov/pubmed/33668601
http://dx.doi.org/10.3390/foods10020414

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