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Original Articles

Identification of U.S.-Grown Hop Cultivars by Hop Acid and Essential Oil AnalysesFootnote1

Pages 3-8 | Received 26 Apr 1988, Accepted 12 Jul 1988, Published online: 06 Feb 2018

Literature Cited

  • American Society of Brewing Chemists. Methods of Analysis, 7th ed. Hops 6 Bittering value of hops and hop pellets, 12 Hop storage index. The Society: St. Paul, MN, 1976.
  • Likens, S. T., and Nickerson, G. B. Identification of hop varieties by gas chromatographic analysis of their essential oils. J. Agric. Food Chem. 15:525–530, 1967.
  • Maier, J. Chemical determination of hop varieties (in German). Hopfen-Rundschau. 29(13):258–263, 1978.
  • Moerman, E. Bibliographic study on identification of hop varieties (in French) Cerevisia 7(4):197–204, 1982.
  • Nickerson, G. B., and Likens, S. T. Hop storage index. J. Am. Soc. Brew. Chem. 37:184–187, 1979.
  • Nickerson, G. B., Williams, P. A., and Haunold, A. Varietal differences in the proportions of cohumulone, adhumulone, and humulone in hops. J. Am. Soc. Brew. Chem. 44:91–94, 1986.
  • Verzele, M., and DePotter, M. High-performance liquid chromatography of hop bitter substances. J. Chromatogr. 166:320–326, 1978.
  • Wright, R. G., and Connery, F. E. Studies of hop quality. Proc. Am. Soc. Brew. Chem. 1951, pp. 87–101.

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