Chemistry of hop constituents. Part 42. The formation and characterisation of sesquiterpene episulphides in the essential oil of hops
- 1 January 1980
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Journal of the Chemical Society, Perkin Transactions 1
- p. 311-313
- https://doi.org/10.1039/p19800000311
Abstract
The novel episulphides, humulene-1,2- and -4,5-episulphide and caryophyllene-4,5-episulphide, identified as components of hop oil, particularly that from hops treated with sulphur during the growing season, have been prepared under very mild conditions by the u.v.-promoted addition of sulphur to the sesquiterpenes, and have been characterised largely by i.r. and 1H n.m.r. spectroscopy.Keywords
This publication has 0 references indexed in Scilit: