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The steam-volatile constituents from several varieties of hops have been studied using conventional and capillary gas-chromatographic separation of constituents, followed by characterization of the constituents by one or more of the following physical methods: infra-red absorption spectra, mass spectra, and nuclear magnetic resonance spectra. Evidence was found for the identities of 40 compounds. These results have been used in a quantitative comparison by capillary gas chromatography of the steam-volatile constituents from five European hop varieties.
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Buttery et al. (1964) studied this question.
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