Lupulin

#### Lupulin. See also monographs on **Hop**** ****Absolute**** **and **Hop**** ****Oil.** **Lupulin **is the glandular trichomes from the strobiles of the **Hops**. It constitutes the most important part of hops with respect to flavor. Various flavoring materials are prepared from lupulin. The intensely yellow, dustlike, yet sticky substance, **Lupulin**, is extracted with volatile solvents to produce an oleoresin, or, in the case of alcohol-extraction, a tincture. The **Lupulin**** ****Oleoresin **is particularly rich in the typical bitter flavor materials for which beer is so well known. However, these bitter substances are hardly at all distillable, and are not present in distilled flavor concentrates. The very large and comprehensively described every-day flavors (beer, cocoa, coffee, fruits, tea, etc.) will not be discussed in this work; but hops and lupulin can be used in a multitude of flavors other than beer. When lupulin is extracted with ethyl alcohol, and subsequently washed with weak alcohol and, finally, with water, a cloudy tincture is produced. This tincture can be distilled to produce a 45%, 50% or 60% alcoholic, clear tincture known as **Lupulin**** ****Aromadistillate **(see **Aromadistillate**, Part One of this work). This product is an extremely interesting flavor material. It lends a rich, natural body to many fruit flavors, particularly apple, and it blends well with the spicy flavors, e.g. as a modifier in ginger ale flavors, or in the complex flavors where sweet or bitter orange are among the carriers. **Lupulin Oleoresin **is very rarely used as such, but it might find application in flavors or perfumes, e.g. in combination with **Armoise, Wormwood Absolute**, etc. **Lupulin **is commercially available in many grades, and it takes considerable experience to select good from poor quality. The quality of **Lupulin **is heavily impaired by ageing or poor storage conditions.