Aroma Profile of Hops, Humulus Iupulus, as a Function of Boil Time by GC-TOFMS and GCxGC-TOFMS
16 Feb 2012
In this application note, a method is presented for the characterization of aroma and flavor compounds associated with hops throughout the boil process. Both one- and two-dimensional gas chromatography with Time-of-Flight Mass Spectrometry were subsequently used to separate, quantify, and identify these compounds. Target analytes were monitored throughout in order to determine aroma and flavor changes as a function of boil time.