抄録
This study aimed to investigate and compare the appearance, polyphenols, and aroma-related components of dried hops (DHs) by drying fresh hops (FHs) of Cascade and Chinook to a moisture content of 10 % in hot air at 50, 60 (DH60), and 70 °C (DH70). The total polyphenol content was significantly higher in FHs than in DHs and in Chinook than in Cascade at all drying temperatures. The linalool content was highest in DH60 (48.3 μg g−1) for Cascade and in DH60 (30.2 μg g−1) and DH70 (28.3 μg g−1) for Chinook. The total aroma fraction decreased with increasing drying temperature and was higher in Cascade than in Chinook. These results could contribute to controlling bitterness and aroma during DH production.
