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Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions

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 che...

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Autores principales: Rutnik, Ksenija, Ocvirk, Miha, Košir, Iztok Jože
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563567/
https://www.ncbi.nlm.nih.gov/pubmed/36230176
http://dx.doi.org/10.3390/foods11193089
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author Rutnik, Ksenija
Ocvirk, Miha
Košir, Iztok Jože
author_facet Rutnik, Ksenija
Ocvirk, Miha
Košir, Iztok Jože
author_sort Rutnik, Ksenija
collection PubMed
description 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.
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spelling pubmed-95635672022-10-15 Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions Rutnik, Ksenija Ocvirk, Miha Košir, Iztok Jože Foods Article 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. MDPI 2022-10-05 /pmc/articles/PMC9563567/ /pubmed/36230176 http://dx.doi.org/10.3390/foods11193089 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rutnik, Ksenija
Ocvirk, Miha
Košir, Iztok Jože
Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title_full Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title_fullStr Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title_full_unstemmed Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title_short Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions
title_sort changes in hop (humulus lupulus l.) oil content and composition during long-term storage under different conditions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563567/
https://www.ncbi.nlm.nih.gov/pubmed/36230176
http://dx.doi.org/10.3390/foods11193089
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