Comparative Analysis of the Essential Oil Contents of Azadrichta indica and Humulus lulpulus: Could Azadrichta indica Substitute Humulus lulpulus in Beer Brewing?

International Research Journal of Pure and Applied Chemistry Pub Date : 2023-09-20 DOI:10.9734/irjpac/2023/v24i5828

Matthew Onyema Agu, Blessing Ifeyinwa Tabugbo, Vincent Nwalieji Okafor, Maryjane Onyinyechi Ikeji

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Abstract

Hops (Humulus lulpulus) give beer its brewing qualities (iso-alpha acid and essential oil). Hop acid is responsible for bitterness while hop essential oil is responsible for aroma and palate fullness. The aim of the study is to investigate the potentiality of substituting hop oil with neem (Azadrichta indica) oil in beer brewing. The oils were analyzed using Fourier-Transform Infrared (FTIR) spectroscopic technique after extracting the oil by solvent extraction. Hydrocarbon and Sulphur contents were also investigated using their standard methods. FTIR results show that both oils contain similar functional groups. It was observed that some hydrocarbons (myrcene, ocimene and α and β-pinene) present in essential oil of hop were also present in neem leaf oil. Volatile sulphur compounds such as dimethyl sulphide, dimethyl disulphide and dimethyl trisulphide present in hop oil were also found in neem oil. This study revealed that neem oil could be used as a substitute for hop oil in aroma enhancement in beer.

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印楝与葎草精油含量的比较分析:印楝在啤酒酿造中能否替代葎草?

啤酒花(Humulus lulpulus)赋予啤酒酿造品质(异α酸和精油)。啤酒花酸负责苦味，而啤酒花精油负责香气和口感丰满。本研究的目的是探讨用印度楝油替代啤酒花油在啤酒酿造中的潜力。采用溶剂萃取法提取油后，采用傅里叶变换红外光谱(FTIR)技术进行分析。用各自的标准方法测定了烃和硫的含量。红外光谱结果表明，两种油含有相似的官能团。结果表明，啤酒花精油中含有的部分烃(月桂烯、辛烯、α和β-蒎烯)也存在于印楝叶精油中。啤酒花油中的挥发性硫化物，如二甲基硫化物、二甲基二硫化物和三甲基硫化物，也在印楝油中发现。本研究表明，印楝油可代替啤酒花油用于啤酒的增香。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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International Research Journal of Pure and Applied Chemistry

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