Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 71-81

  Haseleu, Gesa ^a   Intelmann, Daniel ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Acids; Beer; Bitterness; Cohulupone; Colupulone; Dehydrotricyclocolupone; Hop; Nortricyclocolupone; Taste dilution analysis; Tricyclocolupone; Wort boiling

Indexed keywords

ACID; ALCOHOL; COHULUPONE; COLUPULONE BETA ACID; DEHYDROTRICYCLOCOLUPONE; NORTICYCLOCOLUPONE; TRICYCLOCOLUPONE; UNCLASSIFIED DRUG;

ARTICLE; BITTER TASTE; CHEMICAL STRUCTURE; DEGRADATION; EPIMER; FRACTIONATION; HEATING; HUMULUS LUPULUS; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TIME OF FLIGHT MASS SPECTROMETRY;

HUMULUS LUPULUS;

EID: 64449083352     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.008     Document Type: Article

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