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EFFECT OF SULPHURING ON HOP OIL COMPOSITION
Author(s) -
Pickett J. A.,
Peppard T. L.,
Sharpe F. R.
Publication year - 1976
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.2050-0416.1976.tb03775.x
Subject(s) - hop (telecommunications) , composition (language) , food science , chemistry , mathematics , computer science , telecommunications , art , literature
Samples of hop oil were isolated from a number of different samples of sulphured and unsulphured hops using the recommended Institute of Brewing analytical procedure. Gas chromatographic analysis of these oils using a flame photometric sulphur detector shows that sulphuring causes reduction in amount or even elimination of some of the sulphur compounds. This provides a convenient technique for determining whether or not hops have been sulphured.