recovery; oil; hops; technology; quality


Essential oils are subject to oxidation and polymerization, which changes their organoleptic, physicochemical characteristics and the content of their main components. This makes their further use impossible. The aim of our study was to develop a method for the technological recovery of the essential oil of the Promin hop variety was chosen, as its quality indicators did not meet regulatory requirements. The kinetics of the yield of the recovered oil, changes in the accumulation of terpene compounds, according to the sampling scheme – 15 : 10 : 15 : 20 min. The content of terpene compounds in hop oil obtained by the method of technological recovery was evaluated. There was also established compliance with the regulatory ranges of quality requirements, in particular, 45–75 % myrcene, 4–15 % beta-caryophyllene and 7–35 % humulene. We also confirmed the compliance of organoleptic, physical and chemical quality criteria of the recovered oil with the regulatory requirements. It has been experimentally determined that the rational shelf life of oil after its technological recovery and under anaerobic conditions, at temperature of minus 15 °C, is 9 months.


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