Comparison of Czech hop cultivars based on their contenst of secondary metabolites

Abstract

Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, RubĂ­n, SlĂĄdek, and Saaz) were compared for their composition depending on their varietal differentiation. These cultivars were analysed for the contents of α- and β-bitter acids analogues, essential oils, and polyphenols. Hop essential oil constituents significantly contribute to the individual hop varieties. The dichotomous key for the authentication of Czech hop varieties was established based on some characteristic varietal markers.