Analysis of the Components of Hard Resin in Hops (<i>Humulus lupulus</i> L.) and Structural Elucidation of Their Transformation Products Formed during the Brewing Process
作者:Yoshimasa Taniguchi、Harumi Taniguchi、Makiko Yamada、Yasuko Matsukura、Hideki Koizumi、Kazuo Furihata、Kazutoshi Shindo
DOI:10.1021/jf504394h
日期:2014.11.26
The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main sub-fractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as
自啤酒花(树脂啤酒花会给啤酒增添苦味的L.)分为两个主要子类别,即软质树脂和硬质树脂。研究了软树脂中的α-和β-酸及其在麦芽汁煮沸过程中的转变;然而,树脂中的其他成分,尤其是硬质树脂,尚未被确定。在这项研究中,我们确定了胡敏脂酮和葫芦素是软树脂成分,此外4'-羟基Allohumulinones和三环氧基异hu草酮A和B是硬树脂成分。这些化合物都是衍生自α-或β-酸的氧化产物。我们还通过模型沸腾实验研究了麦芽汁煮沸过程中硬质树脂的成分变化,这对啤酒的味道具有显着影响。鉴定出主要的变化是4'-羟基Allohumulinones异构化为4'-羟基allo-顺式腐殖酸,然后分解成顺式腐殖酸。这些发现将有助于系统地评估和优化硬质树脂对啤酒品质的影响。