Randomized trial investigates essential oils from tropical hop varieties, suggesting potential industrial applications.
Key Points
This research aims to explore the essential oil content and chemical diversity of hops cultivated in tropical regions.
Investigation of essential oils from 18 samples of 13 hop varieties grown in Brazil.
Essential oils obtained through hydrodistillation and characterized using gas chromatography–mass spectrometry (GC–MS) and comprehensive two-dimensional gas chromatography coupled to mass spectrometry and flame ionization detection (GC×GC–MS/FID).
Multivariate analysis performed to assess chemical phenotypes and terpene profiles.
A total of 77 volatile compounds identified, with myrcene, (E)-caryophyllene, α-humulene, and β-farnesene as major constituents.
Distinct chemical phenotypes observed, including enrichment in oxygenated compounds and ketones.
The findings showcase significant industrial potential for Brazilian-grown hop essential oils in various sectors beyond brewing.