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Analysis of supercritical carbon dioxide extracts from cones and leaves of a Humulus lupulus L cultivar
Author(s) -
Langezaal Carlos R,
Chandra Amitabh,
Katsiotis Stavros T,
Scheffer Johannes J C,
De Haan Andre B
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530404
Subject(s) - humulus lupulus , supercritical carbon dioxide , chemistry , myrcene , extraction (chemistry) , aroma , supercritical fluid extraction , botany , hop (telecommunications) , carbon dioxide , composition (language) , chromatography , food science , essential oil , organic chemistry , biology , limonene , linguistics , philosophy , pepper , computer network , computer science
Extracts obtained by supercritical carbon dioxide extraction of cones and leaves of hop (Humulus lupulus L ) at different combinations of temperature and pressure were analysed for their α‐ and β‐acids and volatiles, using HPLC and GC respectively. The yield and composition of the mixtures of bitter compounds from the cones were largely influenced by the temperature and pressure applied during the extraction. Bitter compounds could not be detected in the extracts from the leaves. The most important volatile components identified were β‐myrcene, β‐caryophyllene and α‐humulene. The extraction parameters also influenced the composition of the mixture of volatiles from the cones and leaves, 40°C and 20.0 MPa being optimum for the extraction of both bitter compounds and volatiles, which are thought to be important for the aroma of beer.