The Bitter Chemodiversity of Hops (Humulus lupulus L.)

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 firs...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2016-10, Vol.64 (41), p.7789-7799
Main Authors: Dresel, Michael, Vogt, Christian, Dunkel, Andreas, Hofmann, Thomas
Format: Article
Language:English
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.6b03933