The research article entitled “Determination of volatile compounds in different hop varieties by headspace-trap GC/MS -In comparison with conventional hop essential oil analysis” is authored by Anita Aberl and Mehmet Coelhan of the Research Center for Brewing and Food Quality, Freising-Weihenstephan, Germany. This article appeared in the “Journal of Agricultural and Food Chemistry” of ACS publications in the year 2012 and attempted to compare the efficiency and accuracy of Head Space (HS)-trap method coupled with GC/MS and conventional essential oil analysis method. Humulus lupulus L., commonly known as hop is responsible for the bitter flavor and ‘hoppy’ ...
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