Comparison of volatile compounds in five hop (Humulus lupulus) varieties and the effect of solvent and temperature on retainment using Headspace Gas Chromatography-Mass Spectrometry

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NTNU Norwegian University of Science and Technology Faculty of Natural Sciences Department of Biotechnology and Food Science

Maren Sigbjørnsen Jondal

Comparison of volatile compounds in five hop (Humulus lupulus) varieties and the effect of solvent and

temperature on retainment using Headspace Gas Chromatography- Mass Spectrometry

Master’s thesis in Biotechnology (MBIOT5) Supervisor: Eivind Almaas

Co-supervisor: Christian Schulz May 2021

Master ’s thesis

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Maren Sigbjørnsen Jondal

Comparison of volatile compounds in five hop (Humulus lupulus) varieties and the effect of solvent and temperature on retainment using Headspace Gas Chromatography-Mass Spectrometry

Master’s thesis in Biotechnology (MBIOT5) Supervisor: Eivind Almaas

Co-supervisor: Christian Schulz May 2021

Norwegian University of Science and Technology Faculty of Natural Sciences

Department of Biotechnology and Food Science

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β

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β

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β-

β

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α β β

β

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β

α

β

α

β

α

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β

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μ

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A

B

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α

β

α-

β

β-

β

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Linalool D-limonene

Nerol

Isobutyl isobutyrate 2-methylbutyl isobutyrate

isoamyl isobutyrate α-Hum

ulene

β-Caryophyllene α-Pinene

β-Pinene β-Phellandrene 0.0

0.2 0.4 0.6

Citra

Norm. peak area

A

Nerol

ulene

0.2 0.4 0.6

Centennial

Norm. peak area

B

Nerol

ulene

0.2 0.4 0.6

Saaz

Norm. peak area

C

Nerol

ulene

0.2 0.4 0.6

Hallertau M.

Norm. peak area

D

Nerol

ulene

0.2 0.4 0.6

Simcoe

Norm. peak area

E

β-

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β

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α

▬▬ 30 ^oC

▬▬ 60 ^oC

▬▬ 80 ^oC

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β β

α

β

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β

0 1 2 3 4 5 6 7

N o rm . p eak a re a fo r β –My rce n e

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β β

α

β

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α

1 10 100 1000 10000

% In cre ase (log

10

)

Centennial Citra Simcoe Hallertau M. Saaz

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β

β β

β

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β

β δ

β

β-

β

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β

β-

β

β α

β

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β

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μ

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NTNU Norwegian University of Science and Technology Faculty of Natural Sciences Department of Biotechnology and Food Science