EFFECT OF RIPENESS AND DRYING OF HOPS ON THE ESSENTIAL OIL

Abstract

The examination of undried Fuggles hops picked at intervals throughout the ripening period revealed that the total oil content of the samples rose throughout ripening, the production of hydrocarbons far exceeding that of the oxygenated compounds. The amounts of both myrcene and humuiene increased but, whereas the proportion of myrcene in the hydrocarbon fraction of the oil rose, that of humuiene fell throughout. The composition of the oxygenated fraction of the oil showed little apparent change. The drying of hops always reduced the amount of essential oil, usually without noticeably affecting its composition. Occasionally, however, drying caused a change in composition suggesting the occurrence of oxidation. 1958 The Institute of Brewing & Distilling