Variety traits

Hop Flavor and Aroma

Humulus lupulus L.

Key varietal characteristics of hops determined by the chemical composition of lupulin in female cones. The flavor and aroma profile is shaped by the content of essential oils such as myrcene, humulene, caryophyllene, linalool, geraniol, and thiols.

In the reference 68 varieties crop Common hop, where this is mentioned in the description.

The evaluation of hop aromatic properties is conducted through an organoleptic method of rubbing cones between fingers to release essential oils, as well as by laboratory analysis using gas chromatography. For quantitative characterization, the hop aromatic unit index is used, which sums the concentration of key oil components in nl/g.

The quality of the flavor-aroma profile depends on the variety genotype and terroir conditions. Since aromatic compounds are highly volatile, adherence to storage regimes, the use of vacuum packaging, and protection from light are critical for preserving properties, as oil oxidation significantly alters the sensory characteristics of the product.

General information about the subject — on the page Taste and aroma.

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Humulus lupulus L. · Common hop

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