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VIEW ARTICLE DOI: 10.1094/ASBCJ-44-0038
Determination of Essential Oil in Hops and Hop Products. Ronald J. Burkhardt, John I. Haas, Inc., P.O. Box 1441, Yakima, WA 98907. J. Am. Soc. Brew. Chem. 44:0038, 1986.
This paper describes a method for the determination of the essential oils of hops and hop products. A modification of the Wright and Connery method using 100 g of ground hops in 3 L of water has been found to give excellent results. Only 4 hr is required to bring about complete distillation of the oil in ground hops and hop products. Such a method may be suitable as a standard method.
Keywords: Distillation, Essential Oil, Ground Hops, Lupulin, Refrigerated Storage, Rolling Boil
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |