Aufsatz
Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.)
Abstract
BACKGROUND
It is well known that duration of pre-drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for 5 or 24 h and dried for 210 min at 65 °C thereafter. Furthermore, to understand the effect of freezing hop cones on the essential oil content, both fresh and stored samples were frozen before and after drying.
RESULTS
The results from gas chromatography analysis show an increase in linalool, β-caryophyllene, humulene, geraniol content and decrease in myrcene content dependent on the period of storage. Total colour difference ΔE values of 4.61 and 5.27 were obtained for fresh and stored hops respectively, indicating discoloration of hops during storage. Modelling of moisture curves revealed the Wang and Singh model to be suitable, with R²adj values of 0.978 and 0.989 and root-mean-square error values of 0.037 and 0.019 for fresh and stored hops respectively.
CONCLUSION
The results from this study provide an in-depth understanding on the changes occurring within the hop cones both during storage and drying and will further help hop processors optimize their storage times.
It is well known that duration of pre-drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for 5 or 24 h and dried for 210 min at 65 °C thereafter. Furthermore, to understand the effect of freezing hop cones on the essential oil content, both fresh and stored samples were frozen before and after drying.
RESULTS
The results from gas chromatography analysis show an increase in linalool, β-caryophyllene, humulene, geraniol content and decrease in myrcene content dependent on the period of storage. Total colour difference ΔE values of 4.61 and 5.27 were obtained for fresh and stored hops respectively, indicating discoloration of hops during storage. Modelling of moisture curves revealed the Wang and Singh model to be suitable, with R²adj values of 0.978 and 0.989 and root-mean-square error values of 0.037 and 0.019 for fresh and stored hops respectively.
CONCLUSION
The results from this study provide an in-depth understanding on the changes occurring within the hop cones both during storage and drying and will further help hop processors optimize their storage times.
Sponsorship
Gefördert im Rahmen des Projekts DEALCitation
@article{doi:10.17170/kobra-202107054245,
author={Raut, Sharvari and von Gersdorff, Gardis Johanna Elisabeth and Münsterer, Jakob and Kammhuber, Klaus and Hensel, Oliver and Sturm, Barbara},
title={Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.)},
journal={Journal of the Science of Food and Agriculture},
year={2020}
}
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3010 von Gersdorff, Gardis Johanna Elisabeth
3010 Münsterer, Jakob
3010 Kammhuber, Klaus
3010 Hensel, Oliver
3010 Sturm, Barbara
4000 Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.) / Raut, Sharvari
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5550 {{Hopfen}}
5550 {{Trocknung}}
5550 {{Gaschromatographie}}
5550 {{Lagerung}}
5550 {{Feuchtigkeit}}
5550 {{Etherisches Öl}}
7136 ##0##http://hdl.handle.net/123456789/13031
<resource xsi:schemaLocation="http://datacite.org/schema/kernel-2.2 http://schema.datacite.org/meta/kernel-2.2/metadata.xsd"> 2021-07-21T14:47:04Z 2021-07-21T14:47:04Z 2020-10-15 doi:10.17170/kobra-202107054245 http://hdl.handle.net/123456789/13031 Gefördert im Rahmen des Projekts DEAL eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ hops drying gas chromatography storage moisture content essential oils 500 580 Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.) Aufsatz BACKGROUND It is well known that duration of pre-drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for 5 or 24 h and dried for 210 min at 65 °C thereafter. Furthermore, to understand the effect of freezing hop cones on the essential oil content, both fresh and stored samples were frozen before and after drying. RESULTS The results from gas chromatography analysis show an increase in linalool, β-caryophyllene, humulene, geraniol content and decrease in myrcene content dependent on the period of storage. Total colour difference ΔE values of 4.61 and 5.27 were obtained for fresh and stored hops respectively, indicating discoloration of hops during storage. Modelling of moisture curves revealed the Wang and Singh model to be suitable, with R²adj values of 0.978 and 0.989 and root-mean-square error values of 0.037 and 0.019 for fresh and stored hops respectively. CONCLUSION The results from this study provide an in-depth understanding on the changes occurring within the hop cones both during storage and drying and will further help hop processors optimize their storage times. open access Raut, Sharvari von Gersdorff, Gardis Johanna Elisabeth Münsterer, Jakob Kammhuber, Klaus Hensel, Oliver Sturm, Barbara doi:10.1002/jsfa.10844 Hopfen Trocknung Gaschromatographie Lagerung Feuchtigkeit Etherisches Öl publishedVersion eissn:1097-0010 Issue 6 Journal of the Science of Food and Agriculture 2247-2255 Volume 101 false </resource>
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Except where otherwise noted, this item's license is described as Namensnennung 4.0 International