Czech J. Food Sci., 2010, 28(4):309-316 | DOI: 10.17221/65/2010-CJFS

Comparison of Czech hop cultivars based on their contenst of secondary metabolites

Lukáš Jelínek, Michal Šneberger, Marcel Karabín, Pavel Dostálek
Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, Rubín, Sládek, and Saaz) were compared for their composition depending on their varietal differentiation. These cultivars were analysed for the contents of α- and β-bitter acids analogues, essential oils, and polyphenols. Hop essential oil constituents significantly contribute to the individual hop varieties. The dichotomous key for the authentication of Czech hop varieties was established based on some characteristic varietal markers.

Keywords: hop; Czech hop varieties; polyphenols; essential oils; α-bitter acids; β-bitter acids

Published: August 31, 2010  Show citation

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Jelínek L, Šneberger M, Karabín M, Dostálek P. Comparison of Czech hop cultivars based on their contenst of secondary metabolites. Czech J. Food Sci. 2010;28(4):309-316. doi: 10.17221/65/2010-CJFS.
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