Hop, Humulus lupulus, ext. Chemical Properties

Boiling point:

400℃[at 101 325 Pa]

Density 

1[at 20℃]

vapor pressure 

1.84hPa at 25℃

FEMA 

2578 | HOPS EXTRACT (HUMULUS LUPULUS L.)

Odor

at 100.00 %. woody green citrus malt tagette

Odor Type

woody

Water Solubility 

1.6mg/L at 20℃

LogP

5.2 at 40℃

Hop, Humulus lupulus, ext. Usage And Synthesis

Description

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.

Description

Refer to HOPS, EXTRACT.

Chemical Properties

See Hops

Taste threshold values

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