期刊
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
卷 74, 期 1, 页码 36-43出版社
AMER SOC BREWING CHEMISTS INC
DOI: 10.1094/ASBCJ-2016-1130-01
关键词
Humulinones; Hulupones; Bitterness; Sensory; Oxidation; Hops
Humulinone and hulupone extracts were prepared for evaluating their bitterness intensity in beer. Previously established methods for oxidizing alpha- and beta-acids followed by preparative liquid chromatography resulted in humulinone and hulupone extracts of 93.5 and 92.7% purity, respectively, as measured by HPLC. The humulinone and hulupone extracts were dosed into unhopped lager over a range of concentrations from 8 to 40 mg/L. Similarly, purified iso-alpha-acids were dosed into unhopped beer at concentrations ranging from 6 to 30 mg/L. A nine-member trained panel scaled the bitterness intensity of all samples in five replicated testing sessions. Humulinones were found to be 66% as bitter as iso-alpha-acids (+/- 13%), and hulupones were found to be 84% as bitter as iso-alpha-acids (+/- 10%). The results of this study suggest that humulinones and hulupones are more bitter than was previously suspected.
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