ABEO-ISO-α-ACIDS
Open Access
- 10 September 1967
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 73 (5) , 451-454
- https://doi.org/10.1002/j.2050-0416.1967.tb03069.x
Abstract
During boiling, substantial amounts of hop α-acids are transformed into oxidation products containing the same cyclopentane nucleus as the iso-α-acids: these oxidation products, which have been called abeo-iso-α-acids I, II and III, are separable by countercurrent distribution. Lager beers contained between 88 and 160 mg. of abeo-iso-α-acids per litre. Although the abeo-iso-α-acids are almost devoid of bitterness, they have strong foam-producing properties.Keywords
This publication has 3 references indexed in Scilit:
- On The Hydrogenation of Humulone Part. I. The Preparation of TetrahydrohumuloneBulletin des Sociétés Chimiques Belges, 1959
- On The Structure of HumulinonBulletin des Sociétés Chimiques Belges, 1957
- The Alkaline Isomerization of HumuloneJournal of the American Chemical Society, 1952