Volume 27. Chemistry and Analysis of Hop and Beer Bitter Acids

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.