Oxidation of Isohumulones Induces the Formation of Carboxylic Acids by Hydrolytic Cleavage
Author:
Affiliation:
1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf501826h
Reference30 articles.
1. The chemistry of beer aging – a critical review
2. A Kinetic Study on the Isomerization of Hop α-Acids
3. Alterations of the Profiles of Iso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids and Implications for Beer Bitterness Consistency in Relation to Tetrahydroiso-α-Acids
4. Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer
5. 18O Stable Isotope Labeling, Quantitative Model Experiments, and Molecular Dynamics Simulation Studies on the Trans-Specific Degradation of the Bitter Tasting Iso-α-acids of Beer
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