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Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.)

dc.date.accessioned2021-07-21T14:47:04Z
dc.date.available2021-07-21T14:47:04Z
dc.date.issued2020-10-15
dc.identifierdoi:10.17170/kobra-202107054245
dc.identifier.urihttp://hdl.handle.net/123456789/13031
dc.description.sponsorshipGefördert im Rahmen des Projekts DEALger
dc.language.isoengeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjecthops dryingeng
dc.subjectgas chromatographyeng
dc.subjectstorageeng
dc.subjectmoisture contenteng
dc.subjectessential oilseng
dc.subject.ddc500
dc.subject.ddc580
dc.titleInfluence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.)eng
dc.typeAufsatz
dcterms.abstractBACKGROUND 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.ger
dcterms.accessRightsopen access
dcterms.creatorRaut, Sharvari
dcterms.creatorvon Gersdorff, Gardis Johanna Elisabeth
dcterms.creatorMünsterer, Jakob
dcterms.creatorKammhuber, Klaus
dcterms.creatorHensel, Oliver
dcterms.creatorSturm, Barbara
dc.relation.doidoi:10.1002/jsfa.10844
dc.subject.swdHopfenger
dc.subject.swdTrocknungger
dc.subject.swdGaschromatographieger
dc.subject.swdLagerungger
dc.subject.swdFeuchtigkeitger
dc.subject.swdEtherisches Ölger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:1097-0010
dcterms.source.issueIssue 6
dcterms.source.journalJournal of the Science of Food and Agricultureeng
dcterms.source.pageinfo2247-2255
dcterms.source.volumeVolume 101
kup.iskupfalse


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Except where otherwise noted, this item's license is described as Namensnennung 4.0 International