Characterization of varietal differences in essential oil components of hops (Humulus lupulus) by SFC-FTIR spectroscopy

A supercritical fluid chromatographic method combined with Fourier-transform infrared spectroscopy detection (SFC-FTIR) was developed for determination of varietal differences in essential oil constituents in hops (Humulus lupulus). Infrared spectra (IR) of the major constituents of essential oil of...

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Bibliographic Details
Published in:Journal of AOAC International 2000-05, Vol.83 (3), p.621-626
Main Authors: AUERBACH, R. H, DOST, K, DAVIDSON, G
Format: Article
Language:English
Subjects:
Beers
Biological and medical sciences
Edible Grain - chemistry
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Oils, Volatile - chemistry
Spectroscopy, Fourier Transform Infrared
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Summary:A supercritical fluid chromatographic method combined with Fourier-transform infrared spectroscopy detection (SFC-FTIR) was developed for determination of varietal differences in essential oil constituents in hops (Humulus lupulus). Infrared spectra (IR) of the major constituents of essential oil of hops were taken as films deposited on AgCl discs and compared with those obtained after chromatographic separation in the IR flow-cell with supercritical carbon dioxide (scCO2). Spectra from AgCl discs were comparable to those in scCO2, but in scCO2 most of the bands appeared approximately 8-10 cm-1 to higher wave numbers. Open-tubular SFC-FTIR analysis of the essential oil of 4 different hop varieties was performed. The SFC-FTIR chromatograms showed differences in the location and relative intensity of the peaks depending on the variety, which was further confirmed by consideration of their FTIR spectra.
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/83.3.621