The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers. Due to the growing consumer interests in natural ingredients, a great deal of research has been carried out in the last few years to find new sources of functional biomolecules. This paper reviews the recent applications of hops in the food, pharmaceutical and cosmetic industries and provides an overview of the bioactive potential of hops. In addition, the analytical techniques of hops compound are reviewed. The biological activities of hops compound such as antibacterial, antifungal, cardioprotective, antioxidant, anti‐inflammatory and anticancer are reviewed and the recent effects of hop bittering derivatives on beer‐related microbial activity are also presented. It is thus clear that hops have a high potential as bioactive components for use as preservatives in fresh foods to extend shelf life and as cosmetic formulations for skin care products as well as nutraceutical and health implications.

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In this experiment, two hops varieties Simcoe and Saaz were selected as the research objects to explore the influence of hops on beer flavor after aging treatment under different conditions. The hops obtained under five different aging conditions were subjected to fermentation experiments. The aroma characteristics of hop oil, beer samples at different brewing stages and finished beer were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that, except caryophyllene oxide (0.21 μ g/L and 0.15 μg/L), the contents of other aroma compounds decreased. The results of expert sensory evaluation and consumer evaluation survey were combined with the experimental data for analysis. We found that moderate aging may make beer more drinkable. Among them, hops represented by Simcoe with more aroma substances will lose their original aroma after aging. However, hops with higher humulus content represented by Saaz became softer after moderate aging treatment.