20.500.12556/RUL-155484 Changes in hop (Humulus lupulus L.) oil content and composition during long-term storage under different conditions Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop chemical composition undergoes many physical and chemical changes that impact its quality. The main purpose of our study was to evaluate the changes occurring in hop oil content and its chemical composition during two years of storage under four different conditions (anaerobic, aerobic, cold room (4 °C), and room temperature) in the form of cones and pellets, supplied by local suppliers in Slovenia. Hop oil content and composition were determined by steam distillation and GC-FID. The greatest decrease in hop essential oil content occurred when the hops were stored under aerobic conditions and at room temperature. Monitoring of eight hop oil compounds under various conditions revealed different behaviors of the changes. The best storage conditions were anaerobic at low temperatures. Oxygen resistance was lower for pellets than for hop cones, whereas high temperature was more devastating for hop cones. In addition to the storage conditions, the hop variety and form were important factors regulating the extent of changes in hop oil content and chemical composition. hops storage stability essential oils hop oil composition hmelj skladiščenje eterična olja sestava true false true Angleški jezik Slovenski jezik Članek v reviji 2024-04-04 12:13:02 2024-04-04 12:13:03 2024-04-05 03:46:23 0000-00-00 00:00:00 2022 0 0 20 str. iss. 19, art. 3089 Vol. 11 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 633.791 2304-8158 10.3390/foods11193089 128588291 foods-11-03089.pdf foods-11-03089.pdf 1 1028BF43549F006C84D69BEF03112858 e801894022f70ba9d04f162caa80d631d8abe9439bff2471e621d8dc14ee1940 34ad617b-f26c-11ee-87dd-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=182405 https://www.mdpi.com/2304-8158/11/19/3089 1 ec376911-f26b-11ee-87dd-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=182403 Biotehniška fakulteta 0 0 0