Chemistry and Analysis of Hop and Beer Bitter Acids

摘要: Preface. Chapter 1. Hops as a raw material in the brewery 1.1. Occurrence of hops 1.2. Origin and history 1.3. Hop botanical species 1.4. commercial plant 1.5. References. 2. The alpha acids 2.1. Structure 2.2. Composition importance hop 2.3. Biogenesis 2.4. Synthesis 2.5. 3. Reduced derivatives humulone 3.1. Dihydrohumulone 3.2. Tetrahydrohumulone 3.3. Humulohydroquinone-humuloquinone 3.4. 4-Deoxyhumulone 3.5. 2,6-Bis (3-methylbutyl)-4-(3-methylbutanoyl)resorcinol 3.6. 2,4,6-Tris (3-methylbutyl)resorcinol 3.7. 4. Oxidized 4.1. Humulinone 4.2. Tricyclodehydro-isohumulone (TCD) 4.3. Compound 47 4.4. 50 4.5. 52 4.6. 53 4.7. 54 4.8. 55 4.9. 57 4.10. Abeo-isohumulones 4.11. Tetronic acid derivative 67 4.12. Volatile oxidation products 4.13. Latest contributions 4.14. 5. isohumulones 5.1. 5.2. Formation 5.3. Interconversion between 5.4. 5.5. Importance 5.6. 6. 6.1. Dihydro-isohumulones 6.2. Tetrahydro-isohumulones 6.3. Neohydro-isohumulones neohydro-isocohumulones 6.4. 97 6.5. rho-isohumulone 6.6. 107 6.7. 7. 7.1. Non-volatile oxidized 7.2. 7.3. 8. Transformation degradation 8.1. allo-isohumulones 8.2. hydrated 8.3. acetylhumulinic 8.4. humulinic 8.5 9. anti-isohumulones 9.1. Isolation 9.2. Nomenclature 9.3. Structural proofs 9.4. mechanism 9.5. 9.6. 10. Degradation 10.1. anti-acetylhumulinic 10.2. Deacylated 10.3. Special 10.4. 11. beta 11.1. 11.2. 11.3. 11.4. 11.5. 12. 12.1. Hexahydro-beta 12.2. 4-Deoxy-alpha 12.3. 4-Deoxytetrahydro-alpha 12.4. Reduction colupulone with zinc : acetic hydrogen chloride 12.5. 13. 13.1. Oxidation oxygen or auto-oxidation 13.2. chemical oxidants 13.3. 14. Derivatives acidic alkaline conditions 14.1. Treatment strong 14.2 weak 14.3.