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Publication
Characterization of aromatic compounds and α and β acids from Humulus lupulus L.
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Advisor(s)
Abstract(s)
This study as the objective of aromatic compounds and α and β
acids characterization from Humulus lupulus L., commonly known
as hops.
Volatile components extracted from spontaneous hops collected
in the Bragança area were analyzed and compared with those of
commercial varieties. Hops have bactericidal and bacteriostatic
action, promoted by α and β acids, also responsible for some of the
bitter aromas of beer. The plant material was harvested in different
areas of the district of Bragança, next to water courses.
The female cones were collected and the volatiles were extracted
in a Likens-Nickerson system and then analyzed by CG and CGMS. Extraction of α and β acids of selected varieties and
spontaneous clones, these samples were analyzed in HPLC.
The results obtained show a certain similarity in the monoterpene
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component, with β myrcene as the major compound and notorious
differences in the sesquiterpene component, evident in the cases of
α humulene. Also worthy of note is the greater richness of the
sesquiterpene component of some spontaneous clones, in
particular in the oxygenated compounds. In relation to the data
obtained in HPLC, we compared samples of differents varieties of
cultivars (Nugget, Cascade, Chinook and others), with samples of
spontaneous clones from distinct places in the region.
Description
Keywords
Hops Aromatic α acids β acids
Pedagogical Context
Citation
Goes, Hugo; Morais, Jorge Sá; Pedro, Luís G.; Sousa, Maria João (2018). Characterization of aromatic compounds and α and β acids from Humulus lupulus L.. In III International Conference on Research for Sustainable Development in Mountain Regions as part of the Mountains 2018. Nova Friburgo
Publisher
Instituto Politécnico de Bragança