Hop oil
Hop oil is the volatile aromatic fraction obtained from the female inflorescences of hops (Humulus lupulus, family Cannabaceae).
It is not a conventional edible oil rich in triglycerides like olive oil or seed oils, but an essential oil composed mainly of volatile aromatic compounds.
Among its characteristic components are myrcene, humulene and β-caryophyllene, together with linalool, geraniol and numerous other terpenes and aromatic substances.
It is mainly used to provide hop aroma to beer, beverages and food preparations, with notes that may be herbal, resinous, floral, citrus-like or spicy depending on the hop variety.
Its aromatic composition can vary considerably according to the cultivar, geographical origin and extraction process.
Because it is highly concentrated, it is normally used in extremely small amounts. Its role is therefore primarily sensory rather than nutritional.
Its volatile compounds are sensitive to heat, oxygen and storage conditions, which can gradually alter its aromatic profile.
Calories
There is no particularly meaningful standard nutritional caloric value for hop essential oil. At normal food-use levels, its caloric contribution to the finished product is practically negligible.
Allergens
Hops are not among the major food allergens requiring mandatory declaration in the European Union. Rare individual reactions may nevertheless occur.
Assessment
A highly concentrated aromatic ingredient useful for providing hop aroma and character without significantly affecting the nutritional value of the food.
Ingredient verdict: an effective natural flavouring used in very small amounts, with practically negligible nutritional impact.
Cons: possible rare individual sensitivities
