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Influence of storage time on essential oil components in dried hops

Raut, Sharvari; von Gersdorff, Gardis; Wittkamp, Sarah; Münsterer, Jakob; Kammhuber, Klaus; Kulig, Boris; Hensel, Oliver and Sturm, Barbara (2019) Influence of storage time on essential oil components in dried hops. In: Proceedings ao Eurodrying 2019, 10-12 July 2019, Torino, Italy, p. 86.

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Hop processors often store fresh hops in silos prior to drying. There has been little knowledge regarding the effect of storage on hops. To investigate the effects on product quality, freshly harvested hop cones were stored for 5 and 24 hr respectively and dried for 210 min at 65°C thereafter. The results obtained from gas chromatography (GC) investigations show an increase in linalool, ß-carophyllen, humulen and geraniol content and decrease in myrcene content based on the period of storage.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:SusOrgPlus, Core Organic Cofund, BÖLN, BOELN, BÖL, BOEL, FKZ 17OE005, drying
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic > CORE Organic Cofund > SusOrgPlus
Germany > Federal States > Bavaria > State research centre agriculture
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
Horizon Europe or H2020 Grant Agreement Number:727495
Related Links:https://www.bundesprogramm.de, https://orgprints.org/cgi/search/advanced?addtitle%2Ftitle=&keywords=17OE005&projects=BOEL&_order=bypublication&_action_search=Suchen, https://projects.au.dk/coreorganiccofund/core-organic-cofund-projects/susorgplus/
Deposited By: von Gersdorff, Gardis J.E.
ID Code:36847
Deposited On:11 Dec 2019 08:49
Last Modified:29 Jan 2020 11:09
Document Language:English
Refereed:Peer-reviewed and accepted

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