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| | Hop, Humulus lupulus, ext. Basic information |
| Product Name: | Hop, Humulus lupulus, ext. | | Synonyms: | Hop, Humulus lupulus, ext.;Hops0.3%;Humulilupulifloresextractumasiccus;Hopfen, Humulus lupulus, Extrakt;HOPFENOEL DEUTSCH;HOPS SOLID EXTRACT;Einecs 232-504-3;Fema no. 2579 | | CAS: | 8060-28-4 | | MF: | | | MW: | 0 | | EINECS: | 232-504-3 | | Product Categories: | | | Mol File: | Mol File | ![Hop, Humulus lupulus, ext. Structure]() |
| | Hop, Humulus lupulus, ext. Chemical Properties |
| Boiling point | 400℃[at 101 325 Pa] | | density | 1[at 20℃] | | vapor pressure | 1.84hPa at 25℃ | | FEMA | 2578 | HOPS EXTRACT (HUMULUS LUPULUS L.) | | Odor | at 100.00 %. woody green citrus malt tagette | | Odor Type | woody | | Water Solubility | 1.6mg/L at 20℃ | | LogP | 5.2 at 40℃ |
| | Hop, Humulus lupulus, ext. Usage And Synthesis |
| Description | Perennial climbing vine that grows wild and also is cultivated
extensively in several central European countries, North America,
Brazil, and Australia. It has shoots up to 10 m (33 ft.) in length,
opposite leaves, greenish-yellow flowers (June to September), and
ovoidal fruits surrounded by a calix. The part used is the female
flower catkins from the climbing vine and the (lupulin) glandular
trichomes dried at 38°C maximum. Hops has a bitter, tonic, aromatic flavor.
The essential oil is present in hops in amounts of approximately
0.5%; yields after distillation range around 0.25%. The oil exhibits
different physical-chemical constants depending on the source.
The oil contains P-myrcene, dipentene, α- and p-caryophyllene,
humulone, linalool, methyl nonyl ketone, and other substances.
Beef flavor is associated with hops; the bitter flavor is given by
the resin, the flavor complex of the essential oil.
The derivatives are infusion (1.5%), fluid extract, tincture (20%
in 40% ethanol), concrete, and absolute. The main constituents of
lupulin are a bitter resin containing humulone, lupulone, lactaric
acid, cerotic acid, and ceryl alcohol. | | Description | Refer to HOPS, EXTRACT. | | Chemical Properties | See Hops | | Taste threshold values | Taste characteristics at 5 ppm: woody, terpy, malty and herbaceous with a tropical nuance |
| | Hop, Humulus lupulus, ext. Preparation Products And Raw materials |
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