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VARIABILITY OF ESSENTIAL OILS OF HOPS, HUMULUS LUPULUS L.
Author(s) -
Kralj D.,
Zupanec J.,
Vasilj D.,
Kralj S.,
Pšeničnik J.
Publication year - 1991
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.2050-0416.1991.tb01066.x
Subject(s) - humulus lupulus , aroma , organoleptic , essential oil , food science , gas chromatography , hop (telecommunications) , chemistry , maturity (psychological) , mathematics , botany , chromatography , biology , computer science , psychology , computer network , developmental psychology , pepper
A standard method for distinguishing the essential oils in hops has been developed. Factor, rotation‐factor analyses have been used as well as correlation between gas chromatography and organoleptic estimation of aroma. A model for distinguishing 14 groups of oils using 31 descriptors has been developed utilising the variability of components in essential oils. The results are valid for the oils from older established plants, picked at full maturity in Slovenia.