Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods...

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Bibliographic Details
Main Authors: Victoria Purdy, Biniam Kebede, Ron Beatson, Kerry Templeton, Patrick Silcock, Graham T. Eyres
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
<i>Humulus lupulus</i>
New Zealand hops
volatile compounds
HS-SPME-GC-MS
fingerprinting
chemometrics
Online Access:https://www.mdpi.com/2304-8158/10/2/414

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https://www.mdpi.com/2304-8158/10/2/414

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