Names: Lupulus humulus.
English: Hops.
Genus: 1 species.
Content: humulene, myrcene, beta-caryophyllene, farnescene, myrcene and others: citral, copaene, cymene, farnesene, geraniol, germacratriene, linalool, linionene, myrcene, nerol, nerolidol, pinenes, 2-methylbut-3-ene-2-ol, 3-methylbut-2-ene-1-al, 2, 3, 4-trithiahexane, selinenes, selina-3, 7(11)-diene, selina-4(14), 7(11)-diene, methylnonyl ketone, 2, 3, 4-trithiapentane, S-methylthio-2-methylbutanoate, S-methylthio-4-methylpentanoate and 4, 5-epithiocaryophyllene, bitter resin (3-12, 11–21% %): valerianic acid, lumulone, lupulone, colupulone, adlupulone, humulone(lupamaric acid), adhumulone, cohumulone, prehumulone, posthumulone as well as over 90 other compounds, tannins (2–4%), fats, amino acids, phytoestrogens; flavonoids, including rutin, quercetin, kaemphferol, astragalin, isoquercitrin, rutin, kaempferol-3-rutinoside, 2-methylpropanoic and 3-methylbutanoic acids, GLA (gamma-linolenic acid), phenolic acids, protein (13–24%), fructose and glucose (3–4%), pectins (12–14%).
Use: flavouring: non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatines, puddings; perfumes, mineral waters, tobacco; dye fine brown.
Culture: movie Hannibal.
Source:
Wadstories 2.