Comparison of Czech hop cultivars based on their contenst of secondary metabolites

Lukáš Jelínek, Michal Šneberger, Marcel Karabín and Pavel Dostálek
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Lukáš Jelínek: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Michal Šneberger: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Marcel Karabín: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Pavel Dostálek: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 4, 309-316

Abstract: Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, Rubín, Sládek, and Saaz) were compared for their composition depending on their varietal differentiation. These cultivars were analysed for the contents of α- and β-bitter acids analogues, essential oils, and polyphenols. Hop essential oil constituents significantly contribute to the individual hop varieties. The dichotomous key for the authentication of Czech hop varieties was established based on some characteristic varietal markers.

Keywords: hop; Czech hop varieties; polyphenols; essential oils; α -bitter acids; β (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:65-2010-cjfs

DOI: 10.17221/65/2010-CJFS

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