Changes

| Hulupones (cohulupone, hulupone) || Beta acids (colupulone, lupulone) || Y || 84% as bitter as iso-alpha-acids (short-lasting alpha-acid-like bitterness); colupulone has a flavor threshold of 7.9 umol/L || Degradation rate of beta acids into hulupones increases with temperature. Has a relatively low absorption in wort (4.8–10.4%). May also degrade into other unknown compounds other than hulupinic acids.

| Hulupinic Acids || Hulupones || Y || Contributes marginal bitterness to beer ; flavor threshold of 69 umol/L || Antimicrobial towards Gram-positive bacteria, but also has a relatively low abortion in wort.|-| Tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 38-54 umol/L || Found to survive the brewing process up to 50% in a Pilsner style beer.|-| Dehydrotricyclocolupones || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 40 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does not contribute to beer bitterness.|-| Hydroperoxy-tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 20 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does not contribute to beer bitterness.|-| Hydroxy-tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 14-17 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does not contribute to beer bitterness.|-| Nortricyclocolupone || Beta acids (colupulone) || Y || Contributes bitterness; flavor threshold of 90 umol/L || Found to survive the brewing process.|-| Epoxycohulupone and Epoxyhulupon || Beta acids (colupulone, lupulone) || ? || ? || Newly discovered; not much is known about them.