Comparison of adulteration indices at evaluating the selected hop products
1
Department of Food Quality Evaluation, University of Agriculture, ul. Doświadczalna 48, 20-236 Lublin
2
Hops enterprise ,,Chmiel Polski” S.A., ul. Diamentowa 27, 20-471 Lublin
Acta Agroph. 2005, 6(2), 353-357
KEYWORDS
ABSTRACT
Changes of hop cones and granulates of Magnum and Marynka varieties were deter-mined. The adulteration level was determined using HSI analysis and Wollmer’s method. Comparison of methods for hop adulteration estimation was performed. Higher level of hop adulteration determined with HSI method is a result of its greater sensibility towards changes occurring in hop. Wollmer’s method points out to slower rate of bitter substances transformations in hop.
METADATA IN OTHER LANGUAGES:
Polish
Porównanie wartości wskaźników starzenia w ocenie wybranych produktów chmielowych
starzenie chmielu, HSI, względny współczynnik zestarzenia
Określono zmiany starzenia się szyszek i granulatów chmielu odmian Magnum i Marynka. Wyznaczono stopień zestarzenia przy pomocy analizy HSI oraz metody Wollmera. Dokonano porównania metod oceny starzenia się chmielu. Wyższy stopień zestarzenia się chmielu określony metodą HSI jest wynikiem większej czułości tej metody na zmiany zachodzące w chmielu. Metoda Wollmera wskazuje na wolniejsze tempo przemian substancji goryczkowych chmielu.
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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