Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review

Food Chemistry

Volumn 172, Issue , 2015, Pages 742-756

  Steenackers, Bart ^a   De Cooman, Luc ^b   De Vos, Dirk ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ODISEE UNIVERSITY COLLEGE   (Belgium)

Author keywords

Alpha humulene; Beer properties; Beta caryophyllene; Brewing process; Chemical transformation; Hop alpha acids; Hop beta acids; Hop sesquiterpenes; Humulone; Lupulone; Xanthohumol

Indexed keywords

BIOMOLECULES; FERMENTATION; OLEFINS;

ALPHA-HUMULENE; BREWING PROCESS; CARYOPHYLLENE; CHEMICAL TRANSFORMATIONS; HUMULONE; LUPULONE; SESQUITERPENES; XANTHOHUMOL;

METABOLITES;

8 PRENYLNARINGENIN; ACID; ALPHA ACID; BETA ACID; CARYOPHYLLENE; HUMULENE; SESQUITERPENE DERIVATIVE; UNCLASSIFIED DRUG; XANTHOHUMOL; FLAVONOID; PROPIOPHENONE DERIVATIVE; SESQUITERPENE;

AUTOOXIDATION; BEER; BREWING; CATALYSIS; CHEMICAL REACTION; HOPS; HUMULUS LUPULUS; HYDRATION; HYDROGENATION; ISOMERIZATION; METABOLITE; NONHUMAN; OXIDATION; PHOTOCHEMISTRY; PROTON TRANSPORT; REACTION ANALYSIS; REVIEW; ANALYSIS; CHEMISTRY; HUMULUS; METABOLISM; OXIDATION REDUCTION REACTION;

BEER; FLAVONOIDS; HUMULUS; OXIDATION-REDUCTION; PROPIOPHENONES; SESQUITERPENES;

EID: 84908374522     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.139     Document Type: Review

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