1. W A D E B O N T E M P O
V I R G I L G A M A C H E
F A R M S
ESSENTIAL OILS OF
HUMULUS LUPULUS

2. Virgil Gamache Farms

3. HOP CONE

4. LUPULIN GLANDS
• Resins (3 – 18%)
Alpha and Beta Acids
Bittering
• Essential Oils (0.5 – 3%)
Aroma and Flavor
“hop oil”

5. HOP OIL COMPOSITION
3 primary chemical categories(1)
• Terpenes
• 50 -80%
• Terpenoids
• 20 – 50%
• Sulfur Componds
• < 1%
(1) Schönberger & Kostelecky 2011

6. MONOTERPENES
Beta-Myrcene
+
C10H12
Isoprene Isoprene

7. SESQUITERPENES
Farnesene
Humulene
β-caryophyllene
+ + C15H24
IsopreneIsoprene Isoprene

8. TERPINOIDS
Linalool
Geraniol
Citral
Geranyl acetate
Farnesol

9. SULFUR COMPOUNDS
“It is slowly becoming evident that the
importance of volatile sulfur
components from hops is highly
underated!”
Barth-Haas “Hop Science Newsletter” February 28, 2013

10. http://www.uclouvain.be/cps/ucl/doc/inbr/documents/Gros_2012_JAFC_
polyfunctional-thiols-beer.pdf

11. “Catty” “Blackcurrant”

12. “Catty” “Blackcurrant”

13. “Grapefruit”

14. “Umami”

15. “Plastic”, “Grill”, “Fuel”

16. HOW CAN WE BEGIN TO
EXAMINE HOP OILS?

18. HOW DO WE EXAMINE HOPS
ON THE FARM

19. Gas Chromatography/Mass Spectrometry
GCMS

20. Identified 61 aroma drivers
in hops

21. GC results form Amarillo Hops
Beta-Myrcene Humulene
β-caryophyllene
Internal Standard

22. GC results form Amarillo Hops
Beta-
Myrcene
Linalool
Humulene
Geranyl acetate

23. Mass Spectrometer result for Linalool
Match Quality 95%

24. HARVEST TIMING MODEL
Early
Mid
Late

25. Geranyl Isobutyrate
Geranyl Isobutyrate CAS: 2345-26-8
Odor: Sweet, floral, fruity green peach apricot rose
Flavor: Sweet, floral and citrus with fruity nuances
Hop Yard G 51 50
Black trace: 9/5/2014
Blue trace: 9/10/2014

26. WHAT ABOUT SULFURS?
? Sulfurs

27. SULFUR CHEMILLUMESCENSE
DETECTOR

28. WE FOUND SULFUR COMPOUNDS!
Mass Spectrometer
Sulfur
Chemiluminescence
Detector

29. Hop Yard G 52 55
Blue Trace: 8/28/2014
Red Trace: 9/5/2014
Black Trace: 9/16/2014

30. Hop Yard G 52 55
Blue Trace: 8/28/2014
Red Trace: 9/5/2014
Black Trace: 9/16/2014
Rentention Time 8.6 – 13.3 minutes

31. Hop Yard G 52 55
Blue Trace: 8/28/2014
Red Trace: 9/5/2014
Black Trace: 9/16/2014
Rentention Time 14 – 17 minutes

32. Where do we go form here?
Build in sulfur data to our
maturity models.
Continue to gather sensory
information from brewers to
include it with the GCMS and
SCD data.
Look at the contributions of
glycosides and Cysteine
adducts that may add shelf life
to hoppy beers.

33. Thank You!
Brewers Supply Group
Darren Gamache
Virgil Gamache Farms
Toppenish, Washington