2009_Book_FoodChemistry

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 particularly
myrcene and linalool belong to the compounds
which produce the characteristic odor of
hops.
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-Undecatetraene a 0.024
Isobutyric acid ethylester 0.023
1-Octen-3-one 0.022
2-Methylbutyric acid propylester 0.0018
a Steriochemistry unknown.
20.1.2.3.3 Processing
(20.2)
Freshly harvested hops are dried in a hop kiln in
a stream of warm air (30–65 ◦ C) to 8–10% moisture,
followed by a readjustment of moisture content
to 11–12%.
In addition to hop cones, which are prone to quality
loss even under proper storage conditions, processed
products from hops are acceptable and utilized.
Hop powder (water content 3–8%) is obtained by
drying and grinding the cones, which makes the