Preface. Chapter 1. Hops as a raw material in the brewery 1.1. Occurrence of hops 1.2. Origin and history 1.3. Hop as a botanical species 1.4. Hop as a commercial plant 1.5. References. Chapter 2. The alpha acids 2.1. Structure of the alpha acids 2.2. Composition and importance of the hop alpha acids 2.3. Biogenesis of the hop alpha acids 2.4. Synthesis of the hop alpha acids 2.5. References. Chapter 3. Reduced derivatives of humulone 3.1. Dihydrohumulone 3.2. Tetrahydrohumulone 3.3. Humulohydroquinone-humuloquinone 3.4. 4-Deoxyhumulone 3.5. 2,6-Bis (3-methylbutyl)-4-(3-methylbutanoyl)resorcinol 3.6. 2,4,6-Tris (3-methylbutyl)resorcinol 3.7. References. Chapter 4. Oxidized derivatives of humulone 4.1. Humulinone 4.2. Tricyclodehydro-isohumulone (TCD) 4.3. Compound 47 4.4. Compound 50 4.5. Compound 52 4.6. Compound 53 4.7. Compound 54 4.8. Compound 55 4.9. Compound 57 4.10. Abeo-isohumulones 4.11. Tetronic acid derivative 67 4.12. Volatile oxidation products 4.13. Latest contributions 4.14. References. Chapter 5. The isohumulones 5.1. Structure of the isohumulones 5.2. Formation of the isohumulones 5.3. Interconversion between isohumulones and humulone 5.4. Synthesis of the isohumulones 5.5. Importance of the isohumulones 5.6. References. Chapter 6. Reduced derivatives of the isohumulones 6.1. Dihydro-isohumulones 6.2. Tetrahydro-isohumulones 6.3. Neohydro-isohumulones and neohydro-isocohumulones 6.4. Compound 97 6.5. The rho-isohumulone 6.6. Compound 107 6.7. References. Chapter 7. Oxidized derivatives of the isohumulones 7.1. Non-volatile oxidized derivatives 7.2. Volatile oxidized derivatives 7.3. References. Chapter 8. Transformation and degradation products of the isohumulones 8.1. The allo-isohumulones 8.2. The hydrated allo-isohumulones 8.3. The acetylhumulinic acids 8.4. The humulinic acids and derivatives 8.5 References. <ST
Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids.
Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis.
- © Elsevier Science 1991
- 4th December 1991
- Elsevier Science
- eBook ISBN:
- Hardcover ISBN:
Laboratorium voor Organische Chemie, Rijksuniversiteit Gent, Krijgslaan 281-S4, B-9000 Gent, Belgium