Odour intensities of hop oil components

Authors

  • D. G. Guadagni,

    1. Western Regional Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture, Albany, Cal., U.S.A.
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  • Ron G. Buttery,

    1. Western Regional Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture, Albany, Cal., U.S.A.
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    • U.S. Brewers Ass. Inc. stationed at Western Regional Research Laboratory

  • Jean Harris

    1. Western Regional Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture, Albany, Cal., U.S.A.
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Abstract

Olfactory thresholds of a series of compounds previously identified in Brewers Gold Hop Oil are given. Thresholds of the oxygenated components ranged from 0.3 to 28 parts per 10° while those of the hydro-carbon fraction ranged from 6 to 140 parts per 10°. For solutions of hop oil in water, myrcene accounted for about 58% of the total odour intensity of the whole oil and 85% of the odour of the hydrocarbon fraction. The oxygenated fraction amounted to about 1/7 of the whole oil but contributed about 1/3 of total odour intensity.

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