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Abstract

Storage conditions play an important role in maintaining the integrity of hop products during processing, transport and storage, and their ultimate quality when used to brew beer. Several groups have investigated variation in alpha acids, beta acids and polyphenols under different storage conditions, but there are few studies directly linking changes in hop acid composition under pro-oxidative conditions, to either: (i) industry standard measures of the oxidative quality of hop alpha acids (hop storage index [HSI]); or (ii) changes in the volatile composition of hops. The aim of this work was to present useful information regarding the variation in hop acids and volatiles in different storage conditions, such as temperature and exposure to ambient air. A comparison between pellets and pressed hop flowers was investigated. Long term storage in oxidizing conditions can lead not only to a decrease in the essential oil content, in particular at the expense of the more volatile fraction, but also to the degradation and/or transformation of some of the main compounds to their oxidized forms. With this work, we hope to give some insight into the inter-relationship of measurable hop quality parameters (such as HSI, hop acid chemistry and volatile chemistry), as well as demonstrate how easily hop chemistry can be affected by improper storage conditions.

Item Type:	Article
Authors/Creators:	Tedone, L and Staskova, L and Yan, DD and Whittock, S and Shellie, R and Koutoulis, A
Keywords:	alpha acids, beta acids, hop, hop storage index, hop volatiles, Humulus lupulus L
Journal or Publication Title:	Journal of the American Society of Brewing Chemists
Publisher:	Amer Soc Brewing Chemists Inc
ISSN:	0361-0470
DOI / ID Number:	https://doi.org/10.1080/03610470.2019.1704674
Copyright Information:	© 2020 American Society of Brewing Chemists, Inc.
Related URLs:	UTAS Profile: Koutoulis, A
Item Statistics:	View statistics for this item

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