Methods for modifying a hop flavor profile
A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and optionally subjecting the hop oil extract to a second processing step to yield a purified hop oil product.
1. A method of purifying a hop raw material, the method comprising:
subjecting the hop raw material to a first processing step to form a hop oil extract having less than 5 wt. % of lipids, waxes, flavonoids, and plant matter;
collecting the hop oil extract; and
subjecting the hop oil extract to a second processing step to yield a purified hop oil product,
wherein the first processing step comprises subjecting the hop raw material to a distillation selected from the group consisting of wiped film distillation, rolled film distillation, and falling film distillation;
wherein the distillation is conducted at a temperature of about 60° C. to about 120° C.
2. The method of claim 1 , wherein the second processing step comprises one or more of distillation, filtration, evaporation, extraction, centrifugation, and fractionation.
3. The method of claim 2 , wherein the second processing step comprises wiped film distillation.
4. The method of claim 3 , wherein the wiped film distillation is conducted at a temperature of about 35° C. to about 150° C.
5. The method of claim 1 , wherein the hop oil extract and/or the purified hop oil product has a higher purity of at least one terpene compared to the hop raw material.
6. The method of claim 1 , wherein the hop oil extract and/or the purified hop oil product has a lower content of at least one terpene compared to the hop raw material.
7. The method of claim 6 , wherein the at least one terpene comprises myrcene, humulene, or caryophyllene.
8. The method of claim 1 , wherein the hop oil extract and/or the purified hop oil product comprises a flavor component, an aroma component, or both a flavor and an aroma component.
9. The method of claim 1 further comprising blending the hop oil extract and/or the purified hop oil product with a terpene, a terpenoid, or both a terpene and a terpenoid.
10. The method of claim 9 , wherein the terpene or terpenoid comprises α-bisabolol, borneol, camphene, camphor, β-caryophyllene, γ-3-carene, caryophyllene oxide, α-cedrene, β-eudesmol, fenchol, geraniol, guaiol, α-humulene, isoborneol, limonene, linalool, menthol, myrcene, nerol, cis-ocimene, trans-ocimene, α-phellandrene, α-pinene, β-pinene, sabinene, α-terpinene, α-terpineol, terpinolene, α-guaiene, elemene, farnesene, germacrene, guaiol, pinanol, selina-3,7 (11)-diene, eudesm-7 (11)-en-4-ol, or valencene.
11. A method of modulating the content of one or more terpenes in a hop raw material, the method comprising:
subjecting the hop raw material to a first processing step to form a hop oil extract having less than 5 wt. % of lipids, waxes, flavonoids, and plant matter;
collecting the hop oil extract; and
subjecting the hop oil extract to a second processing step to yield a purified hop oil product;
wherein the first processing step comprises subjecting the hop raw material to a first distillation selected from the group consisting of wiped film distillation, rolled film distillation, or falling film distillation;
wherein the first distillation is conducted at a temperature of about 60° C. to about 120° C.; and
wherein the second processing step comprises subjecting the hop oil extract to wiped film distillation or rotary evaporation.
12. The method of claim 11 , wherein the one or more terpene comprises myrcene.
13. The method of claim 11 , wherein the wiped film distillation in the second processing step is conducted at a temperature of about 35° C. to about 150° C.
14. The method of claim 11 , further comprising mixing the raw hop material with a solvent prior to the first processing step.
15. The method of claim 14 , further comprising removing the solvent by rotary evaporation at a temperature of between about 30° C. to about 50° C. for a period of about 10 minutes to about 30 minutes.