Measuring Essential Oils on the Farm - BSG Humulus U 2014

W A D E B O N T E M P OV I R G I L G A M A C H E F A R M S

ESSENTIAL OILS OFHUMULUS LUPULUS

Virgil Gamache Farms

HOP CONE

LUPULIN GLANDS

• Resins (3 – 18%)Alpha and Beta AcidsBittering

• Essential Oils (0.5 – 3%)Aroma and Flavor“hop oil”

HOP OIL COMPOSITION

3 primary chemical categories(1)• Terpenes• 50 -80%• Terpenoids• 20 – 50% • Sulfur Componds• < 1%(1) Schönberger & Kostelecky 2011

MONOTERPENES

Beta-Myrcene

+ C10H12Isoprene Isoprene

SESQUITERPENES

Farnesene

Humulene

β-caryophyllene

+ + C15H24IsopreneIsoprene Isoprene

TERPINOIDS

Linalool

Geraniol

Citral

Geranyl acetate

Farnesol

SULFUR COMPOUNDS“It is slowly becoming evident that the importance of volatile sulfur components from hops is highly underated!”Barth-Haas “Hop Science Newsletter” February 28, 2013

http://www.uclouvain.be/cps/ucl/doc/inbr/documents/Gros_2012_JAFC_polyfunctional-thiols-beer.pdf

“Catty” “Blackcurrant”

“Catty” “Blackcurrant”

“Grapefruit”

“Umami”

“Plastic”, “Grill”, “Fuel”

HOW CAN WE BEGIN TOEXAMINE HOP OILS?

HOW DO WE EXAMINE HOPSON THE FARM

Gas Chromatography/Mass SpectrometryGCMS

Identified 61 aroma drivers in hops

GC results form Amarillo Hops

Beta-Myrcene Humulene

β-caryophyllene

Internal Standard

GC results form Amarillo Hops

Beta-Myrcene

Linalool

Humulene

Geranyl acetate

Mass Spectrometer result for Linalool

Match Quality 95%

HARVEST TIMING MODELEarly

Mid

Late

Geranyl Isobutyrate

Geranyl Isobutyrate CAS: 2345-26-8Odor: Sweet, floral, fruity green peach apricot roseFlavor: Sweet, floral and citrus with fruity nuances

Hop Yard G 51 50Black trace: 9/5/2014Blue trace: 9/10/2014

WHAT ABOUT SULFURS?

? Sulfurs

SULFUR CHEMILLUMESCENSEDETECTOR

WE FOUND SULFUR COMPOUNDS!

Mass Spectrometer

Sulfur ChemiluminescenceDetector

Hop Yard G 52 55Blue Trace: 8/28/2014Red Trace: 9/5/2014Black Trace: 9/16/2014

Hop Yard G 52 55Blue Trace: 8/28/2014Red Trace: 9/5/2014Black Trace: 9/16/2014Rentention Time 8.6 – 13.3 minutes

Hop Yard G 52 55Blue Trace: 8/28/2014Red Trace: 9/5/2014Black Trace: 9/16/2014Rentention Time 14 – 17 minutes

Where do we go form here?Build in sulfur data to our maturity models.Continue to gather sensory information from brewers to include it with the GCMS and SCD data.Look at the contributions of glycosides and Cysteine adducts that may add shelf life to hoppy beers.

Thank You!

Brewers Supply GroupDarren GamacheVirgil Gamache FarmsToppenish, Washington