The Bitter Chemodiversity of Hops (Humulus lupulus L.)

Michael Dresel, Christian Vogt, Andreas Dunkel, Thomas Hofmann

Research output: Contribution to journalArticlepeer-review

43 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/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.

Original languageEnglish
Pages (from-to)7789-7799
Number of pages11
JournalJournal of agricultural and food chemistry
Volume64
Issue number41
DOIs
StatePublished - 19 Oct 2016

Keywords

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

Fingerprint

Dive into the research topics of 'The Bitter Chemodiversity of Hops (Humulus lupulus L.)'. Together they form a unique fingerprint.

Cite this