Comparative Assessment of the Chemical Composition of Locally Cultivated and Imported Hops ( <i>Humulus lupulus L.</i> ) in Brazil Using Chemometrics

The expansion of hop cultivation in Brazil highlights the need for studies on its chemical characteristics; however, such studies remain limited. This study compares three Brazilian hop cultivars (Comet, Cascade, and Sorachi Ace) with two major foreign brands, evaluating essential oil and α- and β-acids. Two-dimensional gas chromatography coupled with mass spectrometry (GC × GC–MS) revealed that the Brazilian hops essential oil composition was similar to that of imported hops of the same cultivar, although with lower essential oil content. Similarities were also observed for α-acids and β-acids contents. Hierarchical cluster analysis (HCA) and heat maps showed comparable characteristics between Brazilian and imported hops, clustering by cultivar. Partial least squares-discriminant analysis (PLS-DA) identified higher concentrations of myrcene and β-pinene in imported hops, while Brazilian hops exhibited higher levels of methyl (Z)-4-decenoate, α-selinene, β-selinene, selina-3,7(11)-diene, and β-cadinene. These specific chemical features indicate the potential of Brazilian hops that could benefit the brewing industry.