Liquid Chromatography--Mass Spectrometry (LC-MS) Analysis of Hop-Derived Humulone and Isohumulone Constituents in Beer: The Bitter Truth of Hops Utilization During Brewing

In this study, we describe a rapid liquid chromatography-mass spectroscopy (LC-MS) method using electrospray ionization (ESI) coupled with selective ion monitoring mass spectroscopy (SIM-MS) for analysis of humulone and isohumulone content in beer. Control of the ingredients, brewing process, fermen...

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Bibliographic Details
Published in:LC GC North America 2021-07, Vol.39 (7), p.329-341
Main Authors: Hamper, Bruce C, Viriyasiri, Nicholas, Boland, Aaron, Espinosa, Lorna, Campbell, Hunter J, Driesner, Kurt, McKeever, Michael
Format: Magazinearticle
Language:English
Subjects:
Acids
Beer
Breweries
Brewing
Chromatography
Fermentation
High performance liquid chromatography
Hops
Ionization
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Monitoring
Packaging
Recipes
Ultraviolet radiation
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Summary:In this study, we describe a rapid liquid chromatography-mass spectroscopy (LC-MS) method using electrospray ionization (ESI) coupled with selective ion monitoring mass spectroscopy (SIM-MS) for analysis of humulone and isohumulone content in beer. Control of the ingredients, brewing process, fermentation, packaging, and storage has a significant impact on the consistency of the final product, and also presents a challenge for brewing scientists monitoring the components contributing to the flavors in beer (3). Complete analytical separation of all the homologs and isomers of IAA has been achieved by high performance liquid chromatography (HPLC) with UV detection (13-16) and by liquid chromatography-mass spectroscopy (LC-MS) (17,18). Knowledge of the individual brewing recipes allowed direct comparison of predicted IBU from hops additions, measurement of IBU by spectroscopic analysis, and final determination of the concentration of AA and IAA by SIM LC-MS in the finished beer samples.
ISSN:1527-5949
1939-1889