Study on the change of aroma compounds in hops with different drying methods

Effects of drying methods on volatile components of hops were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) .There were 41 kinds of volatile companents identified in fresh hops, including nine kinds of alcohols, three kinds of aldehydes, seven kinds of esters, five kinds of ketones, three kinds of alkenes, seven kinds of organic acid, seven kinds of other ingredients, and the olefins accounted for 58.54% of the total relative content.Compared with fresh hops, there was an increase of two kinds of components in hops of factory hot air drying, accounted for 0.57% of the total peak area, and a decrease of eleven kinds, accounted for 3.69% of the total peak area, there was an increase of two kinds of components in hops of ambient air drying, accounted for 0.53% of the total peak area, and a decrease of eight kinds, accounted for 1.5% of the total peak area, the volatile constituents species and quantity were similar to that of fresh hops, and air drying could reduce the loss of hops volatile components.