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- Steenackers, Bart; De Cooman, Luc; De Vos, Dirk
- Food chemistry 2015 v.172 pp. 742-756
- Humulus lupulus, etc ; alpha acids; beers; beta acids; beta-caryophyllene; brewing; brewing industry; hops; secondary metabolites; Show all 9 Subjects
- ... The annual production of hops (Humulus lupulus L.) exceeds 100,000mt and is almost exclusively consumed by the brewing industry. The value of hops is attributed to their characteristic secondary metabolites; these metabolites are precursors which are transformed during the brewing process into important bittering, aromatising and preservative components with rather low efficiency. By selectively t ...
- Kavalier, Adam R.; Ma, Chunhui; Figueroa, Mario; Kincaid, Dwight; Matthews, Paul D.; Kennelly, Edward J.
- Food chemistry 2014 v.145 pp. 254-263
- Humulus lupulus, etc ; beers; developmental stages; flavonoids; flavor; hops; ingredients; mass spectrometry; metabolism; polyphenols; traditional farming; Show all 11 Subjects
- ... Hops (Humulus lupulus), a main ingredient in beer, are valued as a source of bitter flavour and biologically active polyphenols. We treated immature hop cones with prohexadione-calcium (Pro-Ca), a flavanone-3-hydroxylase (F3H) inhibitor, to perturb the flavonoid pathway, and conducted a targeted analysis of 29 compounds from the phenolic acid, flavonoid, and terpenophenolic pathways, using photodi ...