Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets-Part 1: Preparation of single variety total hop essential oils and polar hop essences

► A new methodology for selective isolation of hop essential oil is developed. ► Isolation is based on SFE of hop pellets with carbon dioxide of appropriate density. ► Highly flavour-active single-variety (fractionated) hop aromas are obtained. ► The hop oils impart pleasant hoppy, citrus, floral notes when added to beer. ► Hop aromas increase bitterness intensity and mouthfeel of beer.