Food Chemistry

896 20 Alcoholic Beverages

Table 20.4.Content of humulons and lupulons in hops from various sources (values in %)

Hops α-Acids β-Acids

humulon cohumulon adhumulon lupulon colupulon adlupulon

Japan 46 41 13 21 68 11
America 54 34 12 32 57 11
Hallertau 59 27 14 45 43 12
Northern
Brewer 64 24 12 46 43 11
Saaz 67 21 12 51 37 12

Table 20.5 shows the odorants of dried hops. The
occurrence of undecatriene and -tetraene, which
have a balsam-like, aromatic and pine-like odor,
is remarkable. These hydrocarbons, and particu-
larly myrcene and linalool belong to the com-
pounds which produce the characteristic odor of
hops.

(20.2)

Table 20.5.Potent odorants in hops

Compound Concentration

(mg/kg solids)

Myrcene 3200

R-Linalool 68

Butyric acid 28

Hexanoic acid 21

Pentanoic acid 20

Nonanal 3. 6

2-Methylpropionic acid 2. 4

3-Methylbutyric acid 2. 3

2-Methylbutyric acid 1. 5

Hexanal 1. 5

4-Vinylguaiacol 1. 5

2-Methylbutyric acid methylester 0. 15

(E,Z)-1,3,5-Undecatriene 0. 076

(E,Z,E)-1,3,5,9-Undecatetraene 0. 045

(Z)-3-Hexenal 0. 029

1,3,5,8-Undecatetraenea 0. 024

Isobutyric acid ethylester 0. 023

1-Octen-3-one 0. 022

2-Methylbutyric acid propylester 0. 0018

aSteriochemistry unknown.

20.1.2.3.3 Processing

Freshly harvested hops are dried in a hop kiln in

a stream of warm air (30–65◦C) to 8–10% mois-

ture, followed by a readjustment of moisture con-

tent to 11–12%.

In addition to hop cones, which are prone to qual-

ity loss even under proper storage conditions, pro-

cessed products from hops are acceptable and uti-

lized.

Hop powder (water content 3–8%) is obtained by

drying and grinding the cones, which makes the