01686nam a2200301 a 450000100080000000500110000800800410001910000170006024500890007726001600016650000150032652007570034165000100109865000190110865000220112765000120114965000200116165000120118165000200119365000140121365300230122765300220125065300290127265300230130170000190132470000160134370000250135921567772023-09-19       2023    bl uuuu     u00u1 u    #d1 aBIZZO, H. R.  aScaling down the sample amount in hop essential oil analysis.h[electronic resource]  aIn: INTERNATIONAL SYMPOSIUM ON ESSENTIAL OILS, 53., 2023, Milazzo, Messina, Italy. Book of abstracts... Messina: Università di Messina, 2023. PA-30.c2023  aISEO 2023.  aHop (Humulus lupus L., family Cannabaceae) has been introduced in Brazil in late 19th century, but its production in commercial scale has succeeded only in the last 20 years, prompted by the exponential increase in artisanal breweries. Use of the American Society of Brewing Chemists? (ASBC) official method [1] for volatile oils implicates in a 100 g dried hop sample per replicate (300 g for a triplicate result). Either in breeding studies or small scale production, intended to artisanal breweries, this is a prohytitive hop quantity to be set apart for testing. The objective was to reduce the amount of hop necessary for the distillation of the essential oil from hop cones in control quality analysis, without changing oil yield and composition.  aBeers  aEssential oils  aHydrodistillation  aCerveja  aHumulus Lupulus  aLúpulo  aÓleo Essencial  aQualidade  aHidro destilação  aHop essential oil  aParâmetros de qualidade  aQuality parameters1 aANTONIASSI, R.1 aGAMA, P. E.1 aFONSECA, M. J. de O.