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EFFECT OF RIPENESS AND DRYING OF HOPS ON THE ESSENTIAL OIL
Author(s) -
Howard G. A.,
Slater C. A.
Publication year - 1958
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1958.tb01664.x
Subject(s) - ripeness , ripening , myrcene , chemistry , fraction (chemistry) , composition (language) , food science , hydrocarbon , flavor , chemical composition , essential oil , botany , chromatography , organic chemistry , limonene , biology , linguistics , philosophy
The examination of undried Fuggles hops picked at intervals throughout the ripening period revealed that the total oil content of the samples rose throughout ripening, the production of hydrocarbons far exceeding that of the oxygenated compounds. The amounts of both myrcene and humuiene increased but, whereas the proportion of myrcene in the hydrocarbon fraction of the oil rose, that of humuiene fell throughout. The composition of the oxygenated fraction of the oil showed little apparent change. The drying of hops always reduced the amount of essential oil, usually without noticeably affecting its composition. Occasionally, however, drying caused a change in composition suggesting the occurrence of oxidation.