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Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure
Author(s) -
Krofta Karel,
Houška Milan,
Mikyška Alexandr,
Čermák Pavel
Publication year - 2018
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/jib.481
Subject(s) - hop (telecommunications) , food science , chemistry , brewing , hydrostatic pressure , raw material , composition (language) , organic chemistry , fermentation , linguistics , physics , philosophy , computer science , thermodynamics , computer network
Hops contain large amounts of secondary metabolites, many of which have notable bioactive and sensory characteristics. Many of these properties are affected by the processing of raw hops into products. We studied the influence of high‐pressure processing (HPP) on the content and composition of secondary metabolites in hop homogenates prepared from fresh green cones of several Czech hop varieties. Homogenates contained more hop oils (27% on average) compared to dried hops. The composition of essential oils in homogenates after HPP showed a decrease in fatty acid methyl and thioesters fractions (80 and 100% respectively). Conversely, the number of other bioactive compounds from the group of resins and prenylflavonoids that remained in HPP homogenates was retained to a greater extent than in the dried hops. Low temperatures and an oxygen‐free atmosphere were effective conditions for the preservation of raw hops and hop products. Copyright © 2018 The Institute of Brewing & Distilling