8060-28-4

Perennial climbing vine that grows wild and also is cultivated extensively in several central European countries, North America, Brazil, and Australia. It has shoots up to 10 m (33 ft.) in length, opposite leaves, greenish-yellow flowers (June to September), and ovoidal fruits surrounded by a calix. The part used is the female flower catkins from the climbing vine and the (lupulin) glandular trichomes dried at 38°C maximum. Hops has a bitter, tonic, aromatic flavor. The essential oil is present in hops in amounts of approximately 0.5%; yields after distillation range around 0.25%. The oil exhibits different physical-chemical constants depending on the source.
The oil contains P-myrcene, dipentene, α- and p-caryophyllene, humulone, linalool, methyl nonyl ketone, and other substances. Beef flavor is associated with hops; the bitter flavor is given by the resin, the flavor complex of the essential oil. The derivatives are infusion (1.5%), fluid extract, tincture (20% in 40% ethanol), concrete, and absolute. The main constituents of lupulin are a bitter resin containing humulone, lupulone, lactaric acid, cerotic acid, and ceryl alcohol.

Refer to HOPS, EXTRACT.

See Hops

Taste characteristics at 5 ppm: woody, terpy, malty and herbaceous with a tropical nuance