LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique.

  title={LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique.},
  author={Daniel Intelmann and Gesa Haseleu and Thomas Hofmann},
  journal={Journal of agricultural and food chemistry},
  volume={57 4},
A new quantification method for hop-derived bitter compounds in beer was developed. By means of LC-MS/MS operating in the multiple reaction monitoring mode, a total of 26 hop-derived bitter compounds, namely, the post-, co-, n-, ad-, pre-, and adpre-congeners of iso-alpha-acids, alpha-acids, and beta-acids, as well as the prenylflavonoid isoxanthohumol and the chalcone xanthohumol, could be simultaneously detected for the first time in a single HPLC run in authentic beer samples without any… CONTINUE READING
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