4196592 - Development of an HPLC fingerprint for a number of hop varieties | Poster Board #215

The boom in the craft beer industry has significantly increased the interest in hops (Humulus lupulus) as a desirable flavorant, both in beers and in an increasing variety of non-alcoholic beverages. The chemical contributors to hops flavor are varied and subject to chemical change during the brewing process to give rise to the characteristic bitterness of hops as well as a broad range of botanical and fruit flavors. These chemical components are ideally suited for analysis by High Performance Liquid Chromatography (HPLC), especially in the development of a “fingerprint” that can be used to identify and classify different hops varieties and extraction/brewing methods. This work will explore method development and the beginning of a library of hops variety fingerprints.