Presentation Type

Poster

Full Name of Faculty Mentor

Drew Budner, Chemistry

Major

Chemistry

Presentation Abstract

As the availability and consumer interest in hemp materials increases, the production and consumption of products incorporating hemp and CBD oil has increased. The industrial hemp market has seen a steady increase in value of the market and is projected to reach 26.6 billion USD. South Carolina has seen an increase in the cultivation of hemp and the production of CBD oil. There has been some interest in the market for alternative uses for both raw hemp and the leftover material following the CBD oil extraction process. This interest is a result of hemp-flavored beers in the market. The use of hemp during the brewing process is a relatively new ingredient and the impact that it has on the overall flavor profile of the finished beer has not been well established. The purpose of this project is to identify the primary volatile and semi-volatile compounds associated with hemp flavor beer. The analysis of the volatile and semi-volatile compounds extracted via SPME and analyzed by GC-MS using a non-targeted approached. Raw hemp products were analyzed first to determine the overall volatile and semi-volatile flavor profile product of the raw material. The chemical profiles of the beer were analyzed following dry hopping with the hemp material vs standard addition of the hemp during the boil. Statistics were run to determine if differences were present between the volatile and semi-volatile compounds of the hemp (boil vs dry hopping) additions. The results of this work could provide brewers with clarity when selecting starting materials to achieve specific flavor outcomes associated with hemp.

Location

Poster Session 2

Start Date

13-4-2022 4:30 PM

End Date

13-4-2022 6:30 PM

Disciplines

Chemistry

Included in

Chemistry Commons

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Apr 13th, 4:30 PM Apr 13th, 6:30 PM

Initial Investigation of the Chemical Contribution of Hemp to Beer Aroma

Poster Session 2

As the availability and consumer interest in hemp materials increases, the production and consumption of products incorporating hemp and CBD oil has increased. The industrial hemp market has seen a steady increase in value of the market and is projected to reach 26.6 billion USD. South Carolina has seen an increase in the cultivation of hemp and the production of CBD oil. There has been some interest in the market for alternative uses for both raw hemp and the leftover material following the CBD oil extraction process. This interest is a result of hemp-flavored beers in the market. The use of hemp during the brewing process is a relatively new ingredient and the impact that it has on the overall flavor profile of the finished beer has not been well established. The purpose of this project is to identify the primary volatile and semi-volatile compounds associated with hemp flavor beer. The analysis of the volatile and semi-volatile compounds extracted via SPME and analyzed by GC-MS using a non-targeted approached. Raw hemp products were analyzed first to determine the overall volatile and semi-volatile flavor profile product of the raw material. The chemical profiles of the beer were analyzed following dry hopping with the hemp material vs standard addition of the hemp during the boil. Statistics were run to determine if differences were present between the volatile and semi-volatile compounds of the hemp (boil vs dry hopping) additions. The results of this work could provide brewers with clarity when selecting starting materials to achieve specific flavor outcomes associated with hemp.

 

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