Determining the authenticity of czech hop varieties via chemical and molecular genetics analyses

摘要

The authenticity of the 1I currently registered varieties of Czech hop was determined based on analyses of alpha and beta acids, hop oils and prenylated flavonoids. The varieties were distinguished according to the cohumulone ratio, content of selected aliphatic esters and sesquiterpenes $-farnesene and a+(3-se//'nenes in hop oils and the content ofxanthohumol, desmethylxanthohumol and xanthohumoll'alpha acid ratio.These descriptors were used to create an identification scheme. Molecular genetics analyses of dried hops demonstrated that identifying varieties from this material is possible. The reliability of identifying hop varieties generally depends on the age of samples and the method of processing raw hops into products. Analyzing DNA is inapplicable for hop extracts, limited for hop pellets for process conditions either eliminate or destroy DNA. Model tests for the adulteration of Saaz aroma variety carried out by chemical and genetics analyses identically demonstrated that the level of conclusiveness starts with approx. 10% of the admixture.