Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale KU Leuven
We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydrocarbons into oxidation products (oxygenated sesquiterpenoids), which impart typical spicy/woody scents associated with “kettle hop” aroma when added to beer. In this study, boiling experiments in water as well as in wort with increasing hop oil (cv. Saaz)concentrations and subsequent headspace solid-phase microextraction GC-MS analysis revealed a ...