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PREPARATION OF HOP EXTRACTS RICH IN PARTICULAR CONSTITUENTS *
Author(s) -
Sharpe F. R.,
Grimmett C. M.,
Laws D. R. J.,
Bett G.
Publication year - 1980
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.2050-0416.1980.tb06874.x
Subject(s) - hop (telecommunications) , wax , chemistry , chromatography , humulus lupulus , fraction (chemistry) , food science , organic chemistry , pepper , computer science , computer network
When a column containing powdered hops is extracted with liquid carbon dioxide, chromatographic separation of hop components occurs. They are extracted in the order essential oils, β‐acids, α‐acids; and the separation is enhanced when finely milled hops are extracted. Early fractions (∼0·5 hour) contain a high proportion of the available essential oils when hops are extracted at −20°C and such extracts are suitable as a replacement for dry hops. Fractions can be obtained from extractions at ∼7°C which are rich in α‐acids and contain low levels of β‐acids. Small amounts of fats and waxes are normally present in fractions collected towards the end of a run when seeded hops are extracted.