Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What is responsible for making hop aroma(s) & flavor(s) so different from one another
Thread Tools
Old 12-10-2012, 02:43 PM   #1
Feedback Score: 0 reviews
Join Date: Nov 2012
Posts: 306
Liked 26 Times on 24 Posts
Likes Given: 13

Default What is responsible for making hop aroma(s) & flavor(s) so different from one another

Does anyone know of any recent and thorough weblinks that details total hop oil %, myrcene, caryophyllene, humulene, farnesene, selinene, etc.

I'm trying to research to the differences between American and non-American hops, aside from the average alpha acid %. I am specifically interested in the flavor and aroma contributions. And I have a feeling it has to do with the total oil content and the specific compounds that make up the hops.

I want to know if there's a link between total oil content and these compounds that help to bring out those floral citrus, fruity, and piney flavors (as opposed to European hops where we get spicy, earth, grassy hay).

This was the only link I could find:


I would like to cross-reference it w/other links for accuracy & up-to-date info since some varieties are missing and/or partial data is given.


EyePeeA is offline
Reply With Quote
Old 12-10-2012, 03:24 PM   #2
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 426 Times on 343 Posts
Likes Given: 72


I use that usahops.org link is as well.

I've noticed a strong tie between high total oil content and/or high levels of myrcene, and those typical citrusy, fruity, piney aromatics. This seems to be prevalent in American Pacific Northwest hops and some New Zealand varieties.

You do not always see high oil and high myrcene together, but at least one of the two always exists. Though you never see a high oil content hop with high levels of the other compounds and extremely low levels of myrcene. We tend to see lower total oil content and lower levels of myrcene in European hops. So that might be a big part of the link you are searching for.

bobbrews is offline
Reply With Quote
Old 12-10-2012, 05:23 PM   #3
Feedback Score: 0 reviews
gbarron's Avatar
Join Date: Jan 2006
Location: Decatur, Georgia
Posts: 166
Liked 9 Times on 8 Posts
Likes Given: 18


The Hopunion website has a nice 'Hop Variety Handbook' on their website that has a lot of information in it that you may find helpful.
Keg: Dry Hopped Berliner Weiss, West Coast IPA, Port Wine Oak Aged Belgian Dark Strong, ESB, American Barleywine, Maibock, Pilsner IPA, Hefeweizen, Berliner Weiss w/ Blackberry Puree
Secondary: Oud Bruin/Dark Sour, Light Sour, Flanders Red, Oud Bruin Aged with Currants, West Coast IPA
Primary: Tropical IPA, RIS
On Deck: more IPA and DIPA
gbarron is offline
Reply With Quote
Old 12-10-2012, 08:51 PM   #4
Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts
Likes Given: 1


Try this website: http://beerlegends.com/hops-varieties, tons of data on % of oils, myrcene, humulene, caryophyllene, farnesene, etc. Interesting stuff!
acidrain23 is offline
Reply With Quote
Old 12-11-2012, 02:14 AM   #5
Feedback Score: 0 reviews
B-Hoppy's Avatar
Join Date: Apr 2010
Location: ohio
Posts: 1,417
Liked 176 Times on 135 Posts
Likes Given: 330


Not real thorough but here's some info: http://www.ncbi.nlm.nih.gov/pubmed/23186043.

I don't think the total oil amount has that big of a correlation to the individual aroma characteristic specific to the varieties as much as the amount of certain compounds contained within each variety. Eugenol=spiciness, Linalool=floral, Geraniol, Citral, Neral=citrus etc., etc.. Most all hops contain a great big list of these types of compounds but it's the proportions in which they're found that gives each variety it's very own unique aroma. Keep looking and I'm sure you'll find a bunch of stuff on the internet.

Hoppy Trails!
B-Hoppy is offline
Reply With Quote
Old 12-11-2012, 04:56 PM   #6
Feedback Score: 0 reviews
Join Date: Feb 2009
Location: Harmony, PA
Posts: 604
Liked 18 Times on 15 Posts
Likes Given: 37


www.hopsteiner.com has a pretty thorough list of hop varieties from all over the world.
Add more hops! Always add more hops
Beezer94 is online now
Reply With Quote
Old 12-12-2012, 04:11 PM   #7
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: Milwaukee, WI
Posts: 405
Liked 12 Times on 10 Posts
Likes Given: 1


I've just started reading "For the Love of Hops" by Stan Hieronymus and it begins to touch on what you are asking. This is turning out to be an interesting book. Unfortunately, your efforts of finding a somewhat simple correlation won't be so simple.
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen
14thstreet is offline
Reply With Quote
Old 12-13-2012, 12:57 AM   #8
Feedback Score: 0 reviews
Join Date: Jun 2012
Location: San Jose, California
Posts: 47
Liked 4 Times on 4 Posts
Likes Given: 2


Much of the beginning of this paper is devoted to compounds in hops that contribute to flavor. Dry, but pretty fascinating.


wileaway is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Where does hop flavor/aroma go? musick General Beer Discussion 14 06-05-2010 02:19 AM
No aroma, weak flavor b33risGOOD Beginners Beer Brewing Forum 9 04-24-2010 08:18 PM
Estery flavor/aroma with S-04... Beavdowg Fermentation & Yeast 14 11-19-2009 04:03 AM
which to use for flavor/aroma becksbolero2 All Grain & Partial Mash Brewing 2 04-06-2009 05:42 AM
Where's my hop flavor and aroma? shlap All Grain & Partial Mash Brewing 17 11-06-2008 05:26 PM

Forum Jump

Newest Threads