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.
The quantitative determination of hop oil using distillation is one means for differentiating hop varieties. Hop oils can be divided into a hydrocarbon fraction and an oxygen fraction according to their polarity.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.