What question did this study set out to answer?

To investigate the relationship between bitter acids and prenylated flavonoids among different hop cultivars.

January 26, 2026Botany

Fruit of the bine: Exploring the Chemodiversity of cultivated hops (Humulus lupulus L.)

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Compares phytochemical profiles of hop cultivars based on bitterness and aroma, suggesting significant differences in metabolites.

To investigate the relationship between bitter acids and prenylated flavonoids among different hop cultivars.
Collected hop samples including commercial pellets and field-grown infructescence.
Applied targeted profiling and untargeted metabolomic techniques for analysis.
Compared phytochemical properties based on cultivar use and origin.
Bittering hops showed higher levels of α-acids compared to aroma cultivars.
North American hops contained more n+adhumulone and a higher α-to-ß-acid ratio than European hops.
Certain ß-acid derivatives were more abundant in bitter hops, as revealed by untargeted metabolomics.

Pusiak et al. (2026) studied this question.

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