Perfume and Flavor Materials of Natural Origin, page 193.
The oil is a pale yellow (when fresh) to reddish-amber colored liquid, mobile when fresh, viscous when old.
Hop oil is fairly stable over a period of a year or more when cold stored in filled, well stoppered bottles, protected from daylight—or stored in solution.
The odor of a fresh hop oil is very rich, spicy-aromatic, sweet and heavy, but overall pleasant.
The oil is used in flavor work for its rich, bitter-aromatic and somewhat spicy aroma.
In perfumes, Hop Oil lends a warm, rich and piquant, spicy note, useful in colognes, chypres, Oriental bases, fougères, etc.
In spice blends, tablesauces, tobacco flavors, and in flavors for alcoholic beverages, the oil may be used in combination with angelica root oil, cascarilla oil, and similar aromatic botanicals with which it introduces characteristic notes.
An essential oil is steam distilled or steam-and-water distilled from the Hops.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| Geraniol | 106-24-1 | 0.2% |