Characterization of volatile aroma and flavor metabolites in Hop (Humulus lupulus) and beer products

葎草是一个开花植物的小属，原产于北方的温带地区。啤酒花是啤酒花的雌花（球果，球花），在啤酒生产中用作调味剂。在北美有许多种啤酒花。每一个不同的品种都在啤酒中贡献了独特的风味和香气，并且在当地的生长环境中具有不同的优点和缺点。α-酸蛇麻酮在历史上提供了啤酒花的主要商业价值，因为它赋予啤酒中的苦味，并且还起到天然防腐剂的作用。精酿啤酒行业强调了对富含挥发性有机化合物如萜烯的“芳香啤酒花”品种的多样化产品的高需求。精酿啤酒行业正在刺激对当地啤酒花农业的新兴趣和投资。西南部的不列颠哥伦比亚省，特别是弗雷泽山谷和奥卡诺根地区是啤酒花生产的优秀农业区。当地从事啤酒花农业、啤酒花加工和酿造业的中小企业正在与昆特伦理工大学建立研发伙伴关系。昆特伦理工大学（KPU）生物创新实验室希望扩大其能力，以支持这些中小企业，并为教师，研究人员和学生提供现代化的研究工具。所要求的GC-MS（气相色谱质谱）仪器将允许KPU生物创新实验室表征啤酒花产品（花，颗粒和提取物）和啤酒产品中的挥发性芳香型化合物。这种分析方法的补充是不同啤酒花品种的遗传鉴定。KPU生物创新实验室拥有现代化的DNA测序和基因组学基础设施，但目前缺乏一种强大且具有成本效益的方法来量化DNA。所要求的nanodrop光谱仪是一个重要的设备，将支持KPU生物创新实验室及其行业合作伙伴的基因组为基础的研发计划。

Humulus is a small genus of flowering plants native to temperate regions of the Northern Hemisphere. Hops are the female flowers (seed cones, strobiles) of the species Humulus lupulus that are used as flavouring agents in beer production. There are many hop varieties grown in North America. Each different variety contributes unique flavour and aroma profiles in beer, and have different advantages and disadvantages in local growing environments. The a-acid humulone has historically provided the main commercial value of hops because it imparts the bitter flavoring in beer and also functions as a natural preservative. The craft beer industry has emphasized a high demand for diverse offerings of "Aroma Hop" cultivars that are enriched in volatile organic compounds such as terpenes. The craft beer industry is spurring renewed interest and investment in local hop agriculture. South-western British Columbia, particularly the Fraser Valley and Okanagan regions are excellent agricultural areas for hop production. Local SMEs working in hop agriculture, hop processing, and brewing industries are approaching Kwantlen Polytechnic University for R&D partnerships. The Kwantlen Polytechnic University (KPU) Bio-Innovation Lab wishes to expand its capacity to support these SMEs and provide faculty, researchers and students with modern research tools. The requested GC-MS (Gas Chromatography Mass Spectroscopy) instrument will allow the KPU Bio-Innovation Lab to characterize volatile aroma-type compounds in hop products (flowers, pellets, and extracts) and also the beer products. Complementary to this analytical approach is the genetic identification of different hop cultivars. The KPU Bio-Innovation Lab has modern DNA sequencing and genomics infrastructure but currently lacks a robust and cost effective method to quantify DNA. The requested nanodrop spectrometer is a vital piece of equipment that will support the KPU Bio-Innovation lab and its industry partners for genomic based R&D initiatives.