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Hop cones have lupulin glands which occur on the outer lower surface of the bracteoles and the entire surface of the perianth. The constituents of these glands include bitter acids and essential oil components (Auerbach et.al., 2000). Dry hop contains 0.5-2.0% of essential oil. Hop essential oils consist of a large number of different components and although their composition is influenced by the environment (Ĉerenak et.al., 2011). This study is a continuation of the research started in 2011 (Salanţă et.al., 2012), where the dynamic of essential oil accumulation in hop cones during 2011 year, were reported. In this paper, samples from 2012 year crop were subjected to hydrodistillation in order to content in essential oils. All reported results will be used in a future research, to determine the gas chromatographic composition of essential oils extracted. Introduction. The female inflorescence of hops is known as the hop cone or strobile. Hop cones have lupulin glands which occur on the outer lower surface of the bracteoles and the entire surface of the perianth. The constituents of these glands include bitter acids and essential oil components (Auerbach et.al., 2000). Dry hop contains 0.5-2.0% of essential oil. Hop essential oils consist of a large number of different components and although their composition is influenced by the environment (Ĉerenak et.al., 2011). Aims and objectives. This study is a continuation of the research started in 2011 (Salanţă et.al., 2012), where the dynamic of essential oil accumulation in hop cones during 2011 year, were reported. In this paper, samples from 2012 year crop were subjected to hydrodistillation in order to content in essential oils. All reported results will be collected and used in a future reserch to determine the gas chromatographic composition of essential oils extracted and to distinguish the most relevant compounds in order to use them as markers in the authentication of plant variety. Materials and method. The study of volatile oil dynamic accumulation in cones was carried out for three varieties of hop: Magnum (MG), Huller Bitterer (HB) and Aroma (AR), in different phenophases: during the formation, ripening and harvesting. The samples of hop cones were collected from Seleus farms from Mures, a traditional Romanian hop grower,during 2012 year. The pellets samples were received from the farm, but the grower do not process Aroma cones into pellets, because this hop cultivar is grown on a small area and the cones are combined with the ones from other aromatic varieties. The samples were codified as follows: Ceo (essential oil from dried cones), Feo (essential oil from hop flower), Peo (essential oil from pellets). Samples of hop essential oil were isolated by hydrodistillation, method described by Salanta et.al., 2012. Relative accumulation is calculated from the total oil determined in cones, and it shows the percentage differences of oil accumulation during phenophases. Relative increase

The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year