| Identification | Back Directory | [Name]
Hop, Humulus lupulus, ext. | [CAS]
8060-28-4 | [Synonyms]
Humulus
Hops P.E
Hops0.3%
Fema no. 2579
HopsFlowerP.E
Hop Extract 4:1
Einecs 232-504-3
HOPFENOEL DEUTSCH
HOPS SOLID EXTRACT
Hop, Humulus lupulus, ext.
Humulus Lupulus Stem Extract
humulus lupulus cone extract
humulus lupulus flower extract
Hopfen, Humulus lupulus, Extrakt
HOPS EXTRACT (HUMULUS LUPULUS L.)
Humulilupulifloresextractumasiccus
Hops extract, solid (humulus lupulus L.) | [EINECS(EC#)]
232-504-3 |
| Hazard Information | Back Directory | [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 |
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