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Use of hydrodistillation and headspace solid‐phase microextraction to characterize the volatile composition of different hop cultivars
Author(s) -
VázquezAraújo Laura,
RodríguezSolana Raquel,
CortésDiéguez Sandra M,
Domínguez José M.
Publication year - 2013
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.6078
Subject(s) - humulus lupulus , solid phase microextraction , myrcene , cultivar , hop (telecommunications) , chemistry , composition (language) , flavor , inflorescence , food science , terpenoid , botany , gas chromatography–mass spectrometry , biology , chromatography , essential oil , limonene , mass spectrometry , computer network , linguistics , philosophy , pepper , computer science
Background Hop cones, the immature inflorescences of the female plant of Humulus lupulus L., have been used for centuries to improve the flavor of beer and can be also used for a great variety of other products. Four samples of hop, belonging to three different cultivars (Nugget, Saaz and Perle), were studied in the present work. Headspace solid‐phase microextraction and hydrodistillation techniques were used to obtain the volatile profiles of the samples . Results Independent of the technique employed, over 40 volatile compounds were detected in the hop pellet samples (esters, monoterpenes, monoterpenoids, sesquiterpenes and sesquiterpenoids). Sesquiterpenes and sesquiterpenoids represented the majority of the total aromatic compounds. The main compounds for all cultivars were myrcene, β‐caryophyllene and humulene, but the presence of high amounts of β‐farnesene in Saaz cultivar was highlighted . Conclusion Both techniques were suitable for studying qualitatively the volatile composition of hop pellets, but some differences were shown when studying the proportion of the main constituents of the volatile profiles. Understanding these differences may help researchers design future studies to advise the industry how to exploit the potential of each hop cultivar. © 2013 Society of Chemical Industry