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^*

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

50 Scopus citations

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.

Original language	English
Pages (from-to)	7789-7799
Number of pages	11
Journal	Journal of Agricultural and Food Chemistry
Volume	64
Issue number	41
DOIs	https://doi.org/10.1021/acs.jafc.6b03933
State	Published - 19 Oct 2016
Externally published	Yes

Keywords

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

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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",

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

language = "English",

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journal = "Journal of Agricultural and Food Chemistry",

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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.)

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Keywords

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