Publicação
Characterization of aromatic compounds and α and β acids from Humulus lupulus L.
| Resumo: | 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 157 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. |
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| Autores principais: | Goes, Hugo |
| Outros Autores: | Morais, Jorge Sá; Pedro, Luís G.; Sousa, Maria João |
| Assunto: | Hops Aromatic α acids β acids |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| Resumo: | 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 157 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. |
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