Brett Taubman (1), Layton Ashmore (1); (1) Appalachian State University, Boone, NC, U.S.A.
The current accepted method for the analysis of hop essential oils
involves the time- and energy-intensive process of steam distillation of
hop matter. While steam distillation is an effective method of hop oil
extraction, removal of the added processing step would considerably
increase sampling efficiency, especially when running multiple samples.
Expanding on previous work, this study uses direct application of hop
solids to a stainless-steel GC liner with subsequent thermal desorption.
Direct thermal desorption (DTD) requires small sample sizes, no sample
processing, and can be performed on any standard GC without need for
additional accessories. Initial results suggest that DTD agrees with
results using traditional steam distillation. The development of this
method will allow for rapid sampling with accurate results, which will
aid in the study of hop aging as it relates to storage conditions. Prior
studies have investigated oxidation of various hop essential oils and
oxidation mechanisms have been described; however, a broad study of the
formation of oxidation products over time in varying storage conditions
of several hop varietals has yet to be conducted. This study will lead
to a more comprehensive understanding of how hop flavor profile changes
during storage. This information can be used to determine optimal
storage time and conditions depending on hop varietal and beer style.
Brett Taubman is a faculty member of the A.R. Smith Department of
Chemistry at Appalachian State University engaged in instruction and
academic research within the chemistry and fermentation sciences. He has
earned B.S. degrees in both finance and chemistry from the Pennsylvania
State University and Montana State University, respectively, and a
Ph.D. degree in analytical and environmental chemistry from the
University of Maryland in 2004. Following his graduate studies, he
worked as a postdoctoral research associate at the Pennsylvania State
University before joining the chemistry faculty at Appalachian in 2007.
Brett has successfully developed a pilot instructional brewing facility
on the ASU campus and currently serves as president of Ivory Tower,
Inc., a 501(c)(3) non-profit corporation with the mission of supporting
research and education within fermentation sciences. He helped to
develop the four-year degree program in fermentation sciences and shares
time between that program and the Department of Chemistry. He has been
brewing and teaching brewing science and technology for over 10 years
and is a member of the American Chemical Society, the American Society
of Brewing Chemists, Master Brewers Association of the Americas, and the
Institute of Brewing and Distilling.