Abstract
AbstractCultivars of the hop (Humulus lupulus L.) are of great interest for breweries. The lupulin glands of the hop cones contain a resinous fraction and an essential oil which are responsible for the bitter taste of beer and contribute to the flavour of it, respectively. The essential oils isolated by hydrodistillation from cones of ten hop cultivars were analysed by chromatographic methods. Two oils contained α‐humulene as main component (ca 40%), in seven oils β‐myrcene (42–58%) clearly predominated, and in one oil almost equal amounts of β‐myrcene (25%) and α‐humulene (27%) were present. The percentages of the quantitatively most important components of the oils are presented, while the composition of the oil of the cultivar ‘Hallertau mittelfruh’ is given in more detail.
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