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COMPOSITION OF HOP OIL
Author(s) -
Jahnsen V. J.
Publication year - 1963
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.2050-0416.1963.tb01953.x
Subject(s) - hop (telecommunications) , food science , composition (language) , chemistry , computer science , computer network , art , literature
Preliminary separation of hop oil (from Humulus lupulus L. var. Bullion) by physical and chemical methods, followed by programmed gas‐chromatography analysis of the individual fractions, revealed the presence of approximately 200 components. The hydrocarbon fraction (70% of the total oil) contained myrcene (30%), caryophyllene (20%), and humulene (40%), plus some 20 minor componentl (10%). The oxygenated fraction contained a complex mixture of alcohols (2‐methys butanol, linaloöl, nerol, geraniol, nerolidol, etc.), carbonyls (methylnonyl ketone and numerous other methyl ketones, citral and other aldehydes), and esters of carboxylic acids having straight chains, branched chains and unsaturated straight and branched chains. Most of the identifications are based on gas chromatographic retention times and are tentative.