Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach

Liana-Claudia Salanţă, Maria Tofană, Sonia Socaci, Elena Mudura, Anca Fărcaş, Carmen Pop, Anamaria Pop and Antonia Odagiu
Additional contact information
Liana-Claudia Salanţă: Department of Food Science, Faculty of Food Science and Technology and
Maria Tofană: Department of Food Science, Faculty of Food Science and Technology and
Sonia Socaci: Department of Food Science, Faculty of Food Science and Technology and
Elena Mudura: Department of Food Science, Faculty of Food Science and Technology and
Anca Fărcaş: Department of Food Science, Faculty of Food Science and Technology and
Carmen Pop: Department of Food Science, Faculty of Food Science and Technology and
Anamaria Pop: Department of Food Science, Faculty of Food Science and Technology and
Antonia Odagiu: Department of Environmental Protection and Rural Development, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Czech Journal of Food Sciences, 2015, vol. 33, issue 2, 148-155

Abstract: Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the information on the bitter acids profile of each cultivar. Chemometrics methods were applied for highlighting the statistical correlations existing between the genotype (variety), chemotype (composition), and phenotype (phenophase of cone development) with respect to the classes of biologically active compounds investigated (bitter acids). The bitter acid content of each hop cultivar was not only significantly dependent on the phenophases of the cones, but was also influenced by the harvest year. The variations in the α/β ratio as well as cohumulone and colupulone contents were low in both experimental years and the cohumulone/∑α did fraction not exceed 30% in any of the three varieties.

Keywords: α -acids; β Romanian hop cultivars; Humulus lupulus; principal component analysis (search for similar items in EconPapers)
Date: 2015
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/365/2014-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/365/2014-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:365-2014-cjfs

DOI: 10.17221/365/2014-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().