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SA 1 hops are fine aroma hops that have played important roles in the brewing industry in China and abroad. The objective of this study was to use headspace solid-phase microextraction gas chromatography–mass spectrometry combined with chemometrics to determine the mechanism by which the flavor and composition of volatile components in SA 1 hops change in a freshness-dependent manner. Thirty common volatile components were identified, most of which contributed significantly to hops aroma. The results showed that the chemical composition of the stored and fresh SA 1 hops varied; there was a decrease in the amount of terpenes and an increase in oxygenated compounds in stored hops, indicating that significant changes had occurred during storage. Analysis of variance showed that the two batches of SA 1 hops differed significantly; cluster analysis also showed that the two batches of SA 1 hops were divided into two groups. Principal component analysis generated a simple classification and reflected the changes in composition of the SA 1 hops of different freshness by certain principal indices. Seven components represented the principal indices of the fresh hops, whereas nine components represented those of the stored hops. The odor of the fresh hops was fruity, whereas the odor of the stored hops was herbal and woody. Keywords: SA 1 hops, Freshness, Headspace solid-phase microextraction (HS-SPME), Gas chromatography–mass spectrometry (GC-MS), Cluster analysis, Principal component analysis
