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

Chair of Food Chemistry and Molecular Sensory Science

Technical University of Munich

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

48 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

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.",

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AU - Vogt, Christian

AU - Dunkel, Andreas

AU - Hofmann, Thomas

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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

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KW - β-acids

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The Bitter Chemodiversity of Hops (Humulus lupulus L.)

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