Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593562 | Food Chemistry | 2015 | 15 Pages |
Abstract
The annual production of hops (Humulus lupulus L.) exceeds 100,000Â mt 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 transforming these components off-line, both their utilisation efficiency and functionality can be significantly improved. Therefore, the chemical transformations of these secondary metabolites will be considered with special attention to recent advances in the field. The considered components are the hop alpha-acids, hop beta-acids and xanthohumol, which are components unique to hops, and alpha-humulene and beta-caryophyllene, sesquiterpenes which are highly characteristic of hops.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bart Steenackers, Luc De Cooman, Dirk De Vos,