Determination of Linalool in Different Hop Varieties Using a New Method Based on Fluidized-Bed Extraction with Gas Chromatographic-Mass Spectrometric Detection

  title={Determination of Linalool in Different Hop Varieties Using a New Method Based on Fluidized-Bed Extraction with Gas Chromatographic-Mass Spectrometric Detection},
  author={K. {\vS}těrba and P. {\vC}ejka and J. {\vC}ul{\'i}k and M. Jurkovă and K. Krofta and M. Pavlovic and A. Miky{\vs}ka and J. Ol{\vs}ovsk{\'a}},
  journal={Journal of the American Society of Brewing Chemists},
  pages={151 - 158}
Linalool, an important substance in hoppy, aromatic beer, is one of the most aromatic components of essential oils in hops. Linalool concentration, among those of other substances, could be used to distinguish among hops varieties. As such, an effective, repeatable, and high-throughput method is required; a new method based on fluidized-bed extraction combined with detection by gas chromatography–mass spectrometry was developed and is presented in this study. This method is faster than the… Expand
Evaluation of the Persistence of Linalool and Estragole in Maize Grains via Headspace Solid-Phase Microextraction and Gas Chromatography
The use of bioinsecticides such as essential oils has been effectively evaluated in recent years for pest insect control. However, few studies have determined the persistence of these compounds inExpand
Differentiation of aromatic, bittering and dual-purpose commercial hops from their terpenic profiles: An approach involving batch extraction, GC-MS and multivariate analysis.
It was possible to correlate the terpenic hop profiles to their specific purpose in the brewing industry and to distinguish aromatic hops (high α-humulene content), bittering hops ( high β-myrcene content, and dual-purpose hops (more complex and intermediate ter penic profile) among the samples. Expand
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ABSTRACT A chromatographic method was developed for the identification of volatile markers from Magnum hops in two types of beer. The study was initially performed with Magnum hop pellets and hopExpand
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Beer flavour and aroma depend mostly on the hop variety used in the brewing process. For this reason it is of crucial importance for brewers to be certain about the botanical origin of the hopExpand
Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry.
The results of the present study show that deviations in beer aroma are not a consequence of a permanent repeatable error in brewing process, nor are they influenced by raw materials, but, instead, they are a consequences of alcoholic fermentation. Expand
GC−olfactometry for linalool in the plant Michelia alba[2]; investigation of linalool using GC−FI, GC-MS, and GC−Olfactometry in white Austrian clover flowers[3]; quantitative analysis of linalool in wine[4]; determination of myristicin and linalool in plants exposed to microwave radiation byHPLC[5]
  • 2019
477 Published By: Blue Eyes Intelligence Engineering & Sciences Publication Retrieval Number: B3529129219/2019©BEIESP DOI: 10.35940/ijeat.B3529.129219 Abstract: Linalool is a very importantExpand
Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor
In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers andExpand
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Hops' unique composition of essential oil components and bitter resins are crucial for beer aroma, which is important to consumers' acceptance of beer, and dry hopping affected not only on beer aroma but also on beer bitterness. Expand
Humulus lupulus L., a very popular beer ingredient and medicinal plant: overview of its phytochemistry, its bioactivity, and its biotechnology
This review provides an inventory of hop’s chemistry, with an emphasis on the secondary metabolites and their biological activities, and provides an overview of the research in plant biotechnology that could bring alternatives for hops metabolites production. Expand
Hops are a well-known source of resins, essential oils and polyphenolic substances, such as proanthocyanidins or prenylflavonoids with significant representatives of xanthohumol, isoxanthohumol, andExpand


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It is shown that SPME results can be used for determination and verification of varieties grown in Slovenia by means of principal components analysis. Expand
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Headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was used for the quantification of 32 volatiles which represent the typical chemical reactions that can occur during beer ageing to study the flavour stability of different beer types. Expand
Ultra-high-performance liquid chromatography profiling method for chemical screening of proanthocyanidins in Czech hops.
A high-throughput ultra-high-performance liquid chromatography time-of-flight mass spectrometry profiling method, which can be used for monitoring of bioactive proanthocyanidins in hops, has been developed and found a satisfactory intra-day repeatability of the method for retention times. Expand
Determination of volatile compounds in different hop varieties by headspace-trap GC/MS--in comparison with conventional hop essential oil analysis.
Experiments have revealed that the EBC method using steam distillation is not appropriate for thermolabile compounds, such as caryophyllene oxide, due to decomposition during boiling. Expand
Trace Analysis of Hop Essential Oils in Spent Hop
The volatile constituents of spent hop (obtained by industrial supercritical CO2 extraction) were extracted using the Deryng apparatus and determined by gas chromatography and gas chromatography–massExpand
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The aim of this study was to differentiate hop pellets by essential oil analysis. Volatile compounds of five aromatic cultivars (Styrie, Saaz, Lublin, Mount Hood, and Hallertau) and seven bitterExpand
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Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
Both techniques were suitable for studying qualitatively the volatile composition of hop pellets, but some differences were shown when studying the proportion of the main constituents of the volatile profiles. Expand
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The overall aroma of the beer could be mimicked for the first time by recombining 22 reference odorants in the same concentrations as they occurred in the beer using ethanol/water as the matrix. Expand