Su, Xueqian published the artcileAroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.), HPLC of Formula: 111-11-5, the main research area is beta myrecene methyl octanoate geraniol linalool Humulus aroma quality; 2-Octanol (PubChem CID: 20083); Aroma chemistry; Aroma extract dilution analysis (AEDA); Gas chromatography-mass spectrometry-olfactometry (GC-MS-O); Geraniol (PubChem CID: 637566); Hops; Linalool (PubChem CID: 6549); Methyl octanoate (PubChem CID: 8091); Stable isotope dilution analysis (SIDA); Standard addition method (SAM); cis-β-Farnesene (PubChem CID: 5317319); α-Humulene (PubChem CID: 6508206); β-Caryophyllene (PubChem CID: 5281522); β-Myrcene (PubChem CID: 31253).
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution anal. (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution anal. (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, Me octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, resp. Principal component anal. (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster anal. (HCA) reflected the higher contents of most aroma-active compounds in Meadow view Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.
Food Chemistry published new progress about Humulus lupulus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.
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