Terpenes are one of the main classes of compounds found in both hops (Humulus lupulus L) and Cannabis Sativa L. These two plants are of the same family, which leads to similar phytochemical makeup. Nonetheless, little research has directly compared their volatile secondary metabolites. Using state of the art comprehensive two-dimensional gas chromatography (GC×GC) coupled with mass spectrometry, flame ionization detection, and sulfur chemiluminescence, both hops and cannabis samples were analyzed to correlate the similarities and differences between the species. A simple but effective steam distillation extraction method was used to obtain the volatile fraction of different varieties of each, which were then analyzed using headspace analysis. Although we found similarities between the major aroma compounds in the samples measured, key differences were identified in lower concentration classes of compounds, including esters, alcohols, ketones, and volatile sulfur compounds (VSCs). We then used GC×GC HiSorb high capacity sorptive extraction to compare the aroma profile of different hops with various craft beers. Hops are primarily used as a bittering, flavoring, and aroma additive. Although many similarities were found, the profile of beer did not resemble that of hops.  The differences in volatile secondary metabolites in hops, craft beer and cannabis will be discussed using various techniques.Terpenes are one of the main classes of compounds found in both hops (Humulus lupulus L) and Cannabis Sativa L. These two plants are of the same family, which leads to similar phytochemical makeup. Nonetheless, little research has directly compared their volatile secondary metabolites. Using state of the art comprehensive two-dimensional gas chromatography (GC×GC) coupled with mass spectrometry, flame ionization detection, and sulfur chemiluminescence, both hops and cannabis samples were analyzed to correlate the similarities and differences between the species. A simple but effective steam distillation extraction method was used to obtain the volatile fraction of different varieties of each, which were then analyzed using headspace analysis. Although we found similarities between the major aroma compounds in the samples measured, key differences were identified in lower concentration classes of compounds, including esters, alcohols, ketones, and volatile sulfur compounds (VSCs)

Evaluation of hop <i>(Humulus lupulus L.)</i> and cannabis <i>(Cannabis sativa L.)</i> oils using comprehensive two-dimensional gas chromatography

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Evaluation of hop (Humulus lupulus L.) and cannabis (Cannabis sativa L.) oils using comprehensive two-dimensional gas chromatography