The Bitter Chemodiversity of Hops (Humulus lupulus L.)

Michael Dresel; Christian Vogt; Andreas Dunkel; Thomas Hofmann

doi:10.1021/acs.jafc.6b03933

The Bitter Chemodiversity of Hops (Humulus lupulus L.)

Michael Dresel
, Christian Vogt
, Andreas Dunkel
, Thomas Hofmann^*

^*Korrespondierende/r Autor/-in für diese Arbeit

Technische Universität München

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

57 Zitate (Scopus)

Abstract

To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MS_MRM method. Among the compounds detected, 2″,3″-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.

Originalsprache	Englisch
Seiten (von - bis)	7789-7799
Seitenumfang	11
Fachzeitschrift	Journal of Agricultural and Food Chemistry
Jahrgang	64
Ausgabenummer	41
DOIs	https://doi.org/10.1021/acs.jafc.6b03933
Publikationsstatus	Veröffentlicht - 19 Okt. 2016
Extern publiziert	Ja

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10.1021/acs.jafc.6b03933

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title = "The Bitter Chemodiversity of Hops (Humulus lupulus L.)",

abstract = "To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2″,3″-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.",

keywords = "Humulus lupulus L., bitter taste, hops, humulones, iso-α-acids, prenylated flavanoids, sensometabolites, xanthohumol, β-acids",

author = "Michael Dresel and Christian Vogt and Andreas Dunkel and Thomas Hofmann",

note = "Publisher Copyright: {\textcopyright} 2016 American Chemical Society.",

year = "2016",

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doi = "10.1021/acs.jafc.6b03933",

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T1 - The Bitter Chemodiversity of Hops (Humulus lupulus L.)

AU - Dresel, Michael

AU - Vogt, Christian

AU - Dunkel, Andreas

AU - Hofmann, Thomas

PY - 2016/10/19

Y1 - 2016/10/19

N2 - To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2″,3″-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.

AB - To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2″,3″-epoxyxanthohumol was detected for the first time in hops and isoxanthohumol M was identified as a marker compound for varieties grown in Germany. Hop aging experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.

KW - Humulus lupulus L.

KW - bitter taste

KW - hops

KW - humulones

KW - iso-α-acids

KW - prenylated flavanoids

KW - sensometabolites

KW - xanthohumol

KW - β-acids

UR - https://www.scopus.com/pages/publications/84992213192

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DO - 10.1021/acs.jafc.6b03933

M3 - Article

AN - SCOPUS:84992213192

SN - 0021-8561

VL - 64

SP - 7789

EP - 7799

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 41

ER -

The Bitter Chemodiversity of Hops (Humulus lupulus L.)

Abstract

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