/ RAW MATERIALS / Raw Hops and Hop Products / Aroma Components (Hop Essential Oils) in Raw Hops and Hop Products

R-300.06.032 [2016-03] Oil Content of Whole Hops and Hop Products – Volumetric Method

The aroma compounds in hops are also referred to as (essential) hop oil. The determination of the content of these aroma compounds in hops allows those employing hops or hop products to dose them accordingly on the basis of their aroma.

In the brewery, it is common practice to add hops in late additions (in the whirlpool or as dry hopping) in order to retain strong hop aroma in the beer. In addition to a cumulative analysis of hop oil, two chromatographic methods are also available for this purpose. These methods make it possible to determine the dosage of individual components of the hop oil in the brewing process.

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Application/Purpose

This method describes how to determine the hop oil content in hops and hop products.

Scope of Application

Hops and hop products intended for use in beer brewing or elsewhere in the food industry

Principle

The aroma compounds in hops are driven out through steam distillation and are captured in a special apparatus. The determination is carried out through reading the volume transferred into the apparatus.