Abstract: The volatile compounds of hops extracts were extracted by solid-phase microextraction (SPME) or solventassisted evaporative extraction (SAFE), and analyzed by gas chromatography-mass spectrometry (GC-MS). Then the aromaactive compounds were identified by gas chromatography-olfactory (GC-O) combined with aroma extraction dilution analysis (AEDA), and the key odorants were confirmed by odor activity values (OAV). Results showed that a total of 111 volatile compounds were identified by the two extraction methods combined with GC-MS. Twenty-seven aroma-active compounds were identified by GC-O/AEDA, with ethyl isobutyrate, diethyl succinate and 2-methyl butyric acid being the most abundant ones. Ethyl isobutyrate, 2-methyl butyric acid, ethyl isocaproate, ethyl octanoate, and ethyl caprate were confirmed as the key odorants of hops extracts based on flavor dilution (FD) factors and OAVs.

Key words: hops extracts, solvent-assisted evaporative extraction (SAFE), solid-phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactory (GC-O), key odorants