Chemical studies on bitter acid oxides derived from hops (Humulus lupulus L.) in beer brewing and storage
@inproceedings{Taniguchi2017ChemicalSO,
title={Chemical studies on bitter acid oxides derived from hops (Humulus lupulus L.) in beer brewing and storage},
author={Yoshimasa Taniguchi},
year={2017}
}Right Chapter 1 is reproduced in part with permission from [J. Agric. Food Chem. 2013, 61, 3121-3130.]. Copyright [2013] American Chemical Society. http://pubs.acs.org/articlesonrequest/AORM85RCW3yvPkWHxYdPxub Chapter 2 is reproduced in part with permission from [J. Nat. Prod. 2014, 77, 1252-1261.]. Copyright [2014] American Chemical Society. http://pubs.acs.org/articlesonrequest/AORtAXSTEwfERH2PppnRr2H Chapter 3 is reproduced in part with permission from [J. Agric. Food Chem. 2014, 62…
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These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-Hydroxyallohumulinones and were more stable than their precursor 4'-hydroxyallOHumulinone during prolonged storage periods.
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Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.
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This work investigated the autoxidation products of humulone (a representative congener of α-acids) using a simplified autOxidation model, and the structures of these oxidized compounds were elucidated for the first time.
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This study aims to evaluate the total antioxidant activity and hydroxyl free radical scavenging activities of hops and their products. Dried hop cones of five varieties (SA-1, Chinook, Nugget, Marco…
Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties.
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An intense "woody, cedarwood" odor was determined to be the most potent odorant in three of the four spicy fraction samples, and other important odorants identified were geraniol, linalool, beta-ionone, and eugenol.
THE BITTERNESS OF HOP-DERIVED MATERIALS IN BEER
- Chemistry
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The bitterness of trans- and cis-isohumulones obtained both from beer and by alkaline isomerization of α-acids has been compared with the bitterness of hop resins and other materials extractable from…
Identification and quantification of the oxidation products derived from α-acids and β-acids during storage of hops ( Humulus lupulus L.).
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This HPLC analysis clearly proved, for the first time, that humulinones and hulupones are major products in oxidized hops.
Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer.
- Chemistry, MedicineJournal of agricultural and food chemistry
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The present study offers the scientific basis for a knowledge-based extension of the shelf life of the desirable beer's bitter taste and the delay of the onset of the less preferred harsh bitter aftertaste by controlling the initial pH value of the beer and by keeping the temperature as low as possible during storage of the final beverage.