Supercritical fluid extraction (SFE) has proven to be successful in oil extraction from natural products.  The technique is useful to produce oils of standardized concentration of active ingredients and products with much higher concentration (higher yields and purity) and quality (with less creation of artifacts) than traditional methods.  Hops can add remarkable depth to the flavor profile of a beer by amplifying fruity, spicy, woodsy, or citric flavors.  To extract maximal flavor profiles, a two step supercritical fluid extraction (SFT-110) was performed on four uniquely flavored types of hops.  GC analysis identified the concentration of chemicals that comprises a distinctive hop aroma.  We will exhibit evidence that SFE extraction will produce purer fractions and higher yields of pure hop oil than traditional extraction methods for each unique flavor profile.

Maximizing hop flavor profiles through supercritical fluid extraction

244th National Meeting (2012)

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