CHEMISTRY OF HOP CONSTITUENTS XI*. SOME OBSERVATIONS ON THE ISOMERIZATION OF HUMULONE
Open Access
- 6 May 1957
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 63 (3) , 237-248
- https://doi.org/10.1002/j.2050-0416.1957.tb02923.x
Abstract
It is suggested that the bitter bacteriostatic principles in beer which are derived from humulone, cohumulone and adhumulone should be termed isohumulone A, isocohumulone A and isoadhumulone A respectively. These materials have been isolated from beer and some of their characteristics are described. The product obtained when humulone is boiled in alcoholic alkaline solution is shown to be a complex mixture. Relatively pure isohumulone A can, however, be obtained by treating humulone either with hot aqueous alkali or with cold potassium tertiary butoxide in tertiary butanol. The racemization of humulone by heat and its behaviour towards acid have been investigated.Keywords
This publication has 4 references indexed in Scilit:
- Observations on the optical Rotation of HumulonBulletin des Sociétés Chimiques Belges, 1956
- Components of the Lead-precipitable Fraction of Humulus lupulus. Adhumulone.Journal of the American Chemical Society, 1955
- The Alkaline Isomerization of HumuloneJournal of the American Chemical Society, 1952
- Über die chemische Natur der Hopfenharz‐Säuren (II.). (In Gemeinschaft mit Erwin Martz und Heinz Hoek.)Berichte der deutschen chemischen Gesellschaft (A and B Series), 1925