{"id":1279005,"date":"2026-04-20T15:06:28","date_gmt":"2026-04-20T15:06:28","guid":{"rendered":"https:\/\/www.hopstore.fr\/15-aromatic-varieties-examined-under-the-microscope\/"},"modified":"2026-07-29T16:09:50","modified_gmt":"2026-07-29T16:09:50","slug":"15-aromatic-varieties-examined-under-the-microscope","status":"publish","type":"page","link":"https:\/\/www.hopstore.fr\/en\/15-aromatic-varieties-examined-under-the-microscope\/","title":{"rendered":"15 aromatic varieties examined under the microscope"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]<\/p>\n

15 aromatic varieties examined under the microscope<\/h1>\n

As we have mentioned on this page<\/a> , the main aromatic compounds of hops are Terpenic Hydrocarbons (50 to 80% of the oils) and Oxygenated Compounds (20 to 50% of the oils).<\/p>\n

Gas chromatography coupled with a flame ionization detector (GC-FID) makes it possible to identify these main elements in hop pellets.<\/p>\n

Analyses were therefore carried out on 15 samples of aromatic hops in April 2026.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]Here is the table that summarizes all the analyses:<\/p>\n

\"\"<\/a><\/p>\n

(As we discuss here<\/a> , there are ways to boost the results. Here we analyzed the pellets after several months of storage, so we are as close as possible to the true taste of each hop variety. This contrasts with an analysis of a few selected and over-dried cones…)<\/a>[\/vc_column_text][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]Here is the resulting spider chart:\"\"<\/a><\/p>\n

It is difficult to distinguish them as certain compounds are present in all varieties!<\/p>\n

Indeed, Myrcene and Humulene stand out in the 14 hops in a predominant way, largely overshadowing the others whose quantities are too small to appear.<\/p>\n

To improve their visibility, a dual-scale system has been implemented, but perhaps 3 or 4 scales would be needed to reveal certain compounds… Note that even if they are in small quantities, they can be expressed in beer. <\/p>\n

By reversing the axes, we can better identify the champions in each category:<\/p>\n

\"\"<\/a><\/p>\n

So what aromatic profiles have been identified?<\/h3>\n\n\n\n\n\n\n\n\n
Aromatic Family<\/strong><\/td>\nChemical Characteristics<\/strong><\/td>\nHop Varieties<\/strong><\/td>\nSensory Profile & Key Notes<\/strong><\/td>\n<\/tr>\n<\/thead>\n
CITRUS & RESINOUS TREES<\/b><\/span><\/td>\nVery high level of Myrcene<\/b> (> 45%)<\/span><\/td>\nMotueka<\/b><\/a> , Abis<\/b><\/a> , Akoya<\/b><\/a> , Tango<\/b><\/a><\/span><\/td>\nLime zest, pink grapefruit, fresh pine resin, herbaceous freshness.<\/span><\/td>\n<\/tr>\n
TROPICAL & FLORAL<\/b><\/span><\/td>\nRich in Geraniol<\/b> , Linalool<\/b> and Nerolidol<\/b><\/span><\/td>\nNectaron<\/b><\/a> , Sultana<\/b><\/a> , Cascade<\/b><\/a> , Aurora<\/b><\/a> , Superdelic<\/b><\/a><\/span><\/td>\nRipe pineapple, passion fruit, rose petal, lavender, fruit candy.<\/span><\/td>\n<\/tr>\n
THE NOBLE & SPICY<\/b><\/span><\/td>\nAlpha<\/span> dominant – Humulene<\/b> (> 25%)<\/span><\/td>\nMalling<\/b><\/a> , Nelson Sauvin<\/b><\/a> , Styrian Fox<\/b><\/a><\/span><\/td>\nEarthy, dried grass, precious wood, white pepper, notes of Sauvignon Blanc.<\/span><\/td>\n<\/tr>\n
THE ATYPICAL & EXOTIC<\/b><\/span><\/td>\nRare profiles (high Farnesene<\/b> or Caryophyllene<\/b> )<\/span><\/td>\nCashmere<\/b><\/a> , Sorachi Ace<\/b><\/a> , Vista<\/b><\/a><\/span><\/td>\nLemongrass, melon, green apple, cedarwood, creamy texture.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Which combinations work well?<\/h3>\n\n\n\n\n\n\n\n\n\n\n
Beer Style<\/strong><\/td>\nRecommended Association<\/strong><\/td>\nObjective of the Assembly<\/strong><\/td>\nWhy does it work?<\/strong><\/td>\n<\/tr>\n<\/thead>\n
NEIPA \/ Hazy IPA<\/b><\/span><\/td>\nNectaron + Cashmere<\/b><\/span><\/td>\nTropical fruit bomb and silky texture.<\/span><\/td>\nThe Geraniol from Nectaron<\/b> (1.43%) bursts into pineapple, while the Farnesene from Cashmere<\/b> (37.1%) brings sweetness and melon.<\/span><\/td>\n<\/tr>\n
West Coast IPA<\/b><\/span><\/td>\nMotueka + Tango + Cascade<\/b><\/span><\/td>\nSharp, resinous and lemony profile.<\/span><\/td>\nMotueka<\/b> gives the citrus “punch”, Tango<\/b> brings the forest (Pinene) and Cascade<\/b> ties it all together with its floral\/grapefruit.<\/span><\/td>\n<\/tr>\n
Modern Pilsner \/ Lager<\/b><\/span><\/td>\nMalling + Akoya<\/b><\/span><\/td>\nNoble finesse with a modern “twist”.<\/span><\/td>\nHumulene from Malling<\/b> provides the earthy\/herbaceous side, Akoya<\/b> brings a delicate floral touch (Linalool).<\/span><\/td>\n<\/tr>\n
Season \/ Farmhouse<\/b><\/span><\/td>\nNelson Sauvin + Aurora<\/b><\/span><\/td>\nWhite wine, spices and floral elegance.<\/span><\/td>\nNelson Sauvin<\/b> lends its grape\/redcurrant notes to the beer, while Aurora<\/b> complements it with high linalool for floral roundness.<\/span><\/td>\n<\/tr>\n
Fruit \/ Sour Beer<\/b><\/span><\/td>\nAbis + Sorachi Ace<\/b><\/span><\/td>\nLemon sorbet with exotic notes.<\/span><\/td>\nAbis<\/b> is the king of Limonene (pure lemon), Sorachi Ace<\/b> brings the floral complexity that magnifies the acidity.<\/span><\/td>\n<\/tr>\n
Black IPA \/ Stout<\/b><\/span><\/td>\nVista + Sultana<\/b><\/span><\/td>\nBalance between the peppery grain and the fruit.<\/span><\/td>\nVista<\/b> brings Caryophyllene (pepper\/cedar) which blends with roasted malts, Sultana<\/b> adds a contrasting pineapple\/resin touch.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Any other associations that work well?<\/h3>\n\n\n\n\n\n\n\n\n\n\n
NEIPA \/ Hazy IPA<\/span><\/td>\nNectaron + Superdelic + Cashmere<\/span><\/td>\nPeach, passion fruit, red fruit candy and silky texture.<\/span><\/td>\n<\/tr>\n
West Coast IPA<\/span><\/td>\nAkoya + Sultana + Cascade<\/span><\/td>\nPowerful resinous pine, grapefruit and precious wood in the background.<\/span><\/td>\n<\/tr>\n
Modern Pilsner<\/span><\/td>\nMalling + Aurora<\/span><\/td>\nPure woody notes, lavender and white flowers (bergamot).<\/span><\/td>\n<\/tr>\n
Season \/ Farmhouse<\/span><\/td>\nVista + Styrian Fox<\/span><\/td>\nBlack pepper, spices and elderflowers.<\/span><\/td>\n<\/tr>\n
Wheat Beer (White)<\/span><\/td>\nCashmere + Sorachi Ace<\/span><\/td>\nGreen apple, melon and sweetness.<\/span><\/td>\n<\/tr>\n
Modern Pale Ale<\/span><\/td>\nMotueka + Nelson Sauvin<\/span><\/td>\nExplosive lime and notes of Sauvignon Blanc grapes.<\/span><\/td>\n<\/tr>\n
Double IPA<\/span><\/td>\nNectaron + Akoya + Sultana<\/span><\/td>\nRipe exotic fruits on a sticky resin base.<\/span><\/td>\n<\/tr>\n
Black IPA \/ Stout<\/span><\/td>\nVista + Malling<\/span><\/td>\nPepper and noble woodiness highlight the roasted malts.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

=> To add to this, you can find the article we wrote on hop blends here: Part 1<\/a> and Part 2<\/a><\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator css=”” wd_hide_on_desktop=”no” wd_hide_on_tablet=”no” wd_hide_on_mobile=”no”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]<\/p>\n

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What other factors should be considered when evaluating the aromatic potential of a hop?<\/h1>\n

Total Oil Content (mL\/100g)<\/h3>\n

GC\/FID analysis gives the percentage breakdown<\/b> of the components (the proportion of each oil in the mixture), but it does not tell what total amount of oil<\/b> the pellet contains.<\/p>\n