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AUTOMATED REPORTING ON THE QUALITY OF HOPS AND HOP PRODUCTS
Author(s) -
Kiujkeleire Denis De,
David Frank,
Hauhebaert Katrien,
Sandra Pat
Publication year - 1998
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.2050-0416.1998.tb00978.x
Subject(s) - chromatography , humulus lupulus , chemistry , hop (telecommunications) , fractionation , gas chromatography , supercritical fluid extraction , elution , extraction (chemistry) , computer network , food science , computer science , pepper
The quality of a hop variety or a hop product can readily be assessed by a fully automated sequence of selective extraction, fractionation and quantitative analysis. To illustrate the elegance of the method, nine hop varieties and three hop extracts were compared with respect to the content of important marker compounds in the hop oils and of the hop acids. Supercritical fluid extraction at different densities of carbon dioxide was applied to extract selectively, the hop oils and the hop acids, respectively. The hop oils were further fractionated into an apolar and a polar fraction by solid phase extraction and consecutive elution with n ‐hexane and ethyl acetate. Separation and identification were achieved by capillary gas chromatography coupled to mass spectrometry. Myrcene, β;‐caryophyllene, α;‐humulene and β;‐farnesene in the apolar fraction, linalool, undecan‐2‐one, tridecan‐2‐one and humuladienone in the polar fraction were selected for quantitative evaluation of the respective hop oils. Sulphur‐containing compounds were revealed by capillary gas chromatography using sulphur‐selective atomic emission detection. Complete separation and quantification of all hop α;‐acids and β;‐acids was effected by microemulsion electrokinetic chromatography coupled to diode array detection .