Humulus lupulus L. (hops) is traditionally cultivated in temperate regions and primarily used in brewing due to its contribution to beer aroma and bitterness. However, hops also represent a valuable source of essential oils rich in terpenes with recognized bioactive and functional properties, expanding their relevance as an industrial crop. In recent years, hop cultivation has emerged in tropical regions such as Brazil, driven by increasing market demand and the need to diversify agricultural production systems. In this study, the essential oil content and chemical composition of 18 samples from 13 hop varieties cultivated under Brazilian tropical conditions were investigated. Essential oils were obtained by 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). A total of 77 volatile compounds were identified, with myrcene, ( E )-caryophyllene, α-humulene, and β-farnesene as the major constituents. Multivariate analysis revealed distinct chemical phenotypes associated with differences in terpene profiles, including samples enriched in oxygenated compounds and ketones, which may be particularly relevant for non-brewing applications. Beyond their importance for beer production, the chemical profiles observed highlight the potential of Brazilian-grown hop essential oils for use in the flavor and fragrance industries, cosmetics, pharmaceuticals, functional foods, and sustainable agricultural inputs, such as bioactive and semiochemical-based products. Overall, the results demonstrate that hop cultivation under tropical conditions can yield chemically diverse essential oils with significant industrial potential, supporting the classification of hops as an emerging multipurpose industrial crop in tropical agriculture.
Almeida et al. (Fri,) studied this question.