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

R-300.08.151 [2016-03] Myrcene, Beta-Caryophyllene, Beta-Farnesene and Alpha-Humulene in Whole Hops and Hop Products – GC

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 the determination of four hop aroma compounds found in hops and hop products using gas chromatography.

Scope of Application

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

Principle

The hop oil obtained through steam distillation (refer to links) is dissolved in an organic solvent, separated into its components by means of gas chromatography and determined with a flame ionization detector. The contents are expressed as a percentage of the area of each component compared to the overall area of the peak.