60. Hops

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch60

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Hops, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch60

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • hops, female flower clusters - cones or strobiles of plant, in northern hemisphere;
  • Germans, using hops as a beer flavor - art learnt from tribal people of Finland;
  • hop plant, vigorous, climbing - herbaceous perennial, grown on strings or wires;
  • female flowers, important - plant vegetatively propagated;
  • major producers of hops - in the world, Germany, the United States and China;
  • hops, each variety giving beer of region - specific organoleptic characteristics;
  • hops, two types of acids - influencing bitterness and aroma, imparted to beer;
  • hops, generally containing 0.3–1% of volatile oil;
  • supercritical carbon dioxide extract of hops - characteristics useful for beer production;
  • hops, used in soft drinks - flavoring confectionery, tobacco, baked products, chewing gum and pharmaceutical preparations


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Varieties

  • Bitterness and Aroma

  • Essential Oil

  • Extract

  • Uses

  • Identification Numbers

  • References