13,703
edits
Changes
Hops
,→Chemistry and Characteristics
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| Humulinones (cohumulinone, n-humulinone, and adhumulinone) || alpha-acids (cohumulone, humulone, and adhumulone) || Y || 66% as bitter as iso-alpha-acids || In hops, alpha-acids are degraded to humulinones in the presence of air, with higher temperatures leading to more rapid conversion.
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| tricyclooxyisohumulones A and B, deisopropyltricycloisohumulone, and tricycloperoxyisohumulone A || alpha-acids || ? || ? || Along with humulinones and 4'-hydroxy-allohumulinones, they are considered aging indicators of of hop oxidation.
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| Abeo-isohumulone || Humulinone || ? || Not reported; might contribute to bitterness of beers with high amounts of aged hops. || Derived from the oxidation of humulinone in hops. Found in naturally aged Saaz and Nugget hops over a long period of storage.
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| 4'-hydroxyallohumulinones hydroxy-allohumulinones || Humulinones || ? || Not reported; might contribute to bitterness of beers with high amounts of aged hops. || Believed to be derived from the oxidation of humulinone in hops. They are more stable than humulinone over time and are thus thought to be useful indicators of the degree of oxidation in hops.|-| 4'-Hydroxyallo-cis-humulinones and cis-oxyhumulinic acids || 4'-hydroxy-allohumulinones || Y || Contributes to bitterness quality || These are formed during boiling where 4'-hydroxy-allohumulinones are isomerized into 4'-Hydroxyallo-cis-humulinones for the first 60 minutes of boiling, and then the 4'-Hydroxyallo-cis-humulinones are slowly degraded into cis-oxyhumulinic acids after 60 minutes of boiling. After 120 minutes of boiling, 40-50% of the 4'-hydroxy-allohumulinones is transformed into 4'-Hydroxyallo-cis-humulinones and cis-oxyhumulinic acids. These are thought to effect the bitterness quality of beer, and as hard resins they could help improve head retention <ref>[https://www.researchgate.net/publication/286063120_Contributions_of_hop_hard_resins_to_beer_quality Almaguer, Cynthia & Gastl, Martina & Arendt, Elke & Becker, Th. (2012). Contributions of hop hard resins to beer quality. BrewingScience. 65. 118-129.]</ref>.
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| 4'-Hydroxyallo-cis-humulinones Scorpiohumulinols A/B and cis-oxyhumulinic acids dicyclohumulinols A/B || 4'-hydroxyallohumulinones hydroxy-allohumulinones || Y ? || Contributes to bitterness quality ? || These are formed during boiling where 4'-hydroxyallohumulinones are isomerized into 4'-Hydroxyallo-cis-humulinones for Potentially makes up the first 60 minutes majority (70%) of boiling, and then compounds derived from the 4'-Hydroxyallo-cis-humulinones are slowly degraded into cis-oxyhumulinic acids after 60 minutes of boiling. After 120 minutes of boiling, 40-50% degradation of the 4'-hydroxyallohumulinones is transformed into 4'-Hydroxyallo-cis-humulinones and cis-oxyhumulinic acids. These are thought to effect the bitterness quality of in beer, and as hard resins they could help improve head retention <ref>[https://www.researchgate.net/publication/286063120_Contributions_of_hop_hard_resins_to_beer_quality Almaguer, Cynthia & Gastl, Martina & Arendt, Elke & Becker, Th. (2012). Contributions of hop hard resins to beer quality. BrewingScience. 65. 118-129.]</ref>stored at 40°C over 12 weeks.
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