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Food Chem. 2015 Apr 1;172:742-56. doi: 10.1016/j.foodchem.2014.09.139. Epub 2014 Oct 2.

Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: a review.

Author information

1
Centre for Surface Science and Catalysis, KU Leuven, Kasteelpark Arenberg 23, 3001 Leuven, Belgium.
2
Laboratory for Enzyme and Brewing Technology, KaHo St.-Lieven, Gebroeders Desmetstraat 1, 9000 Gent, Belgium.
3
Centre for Surface Science and Catalysis, KU Leuven, Kasteelpark Arenberg 23, 3001 Leuven, Belgium. Electronic address: dirk.devos@biw.kuleuven.be.

Abstract

The annual production of hops (Humulus lupulus L.) exceeds 100,000 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.

KEYWORDS:

Alpha-humulene; Beer properties; Beta-caryophyllene; Brewing process; Chemical transformation; Hop alpha acids; Hop beta acids; Hop sesquiterpenes; Humulone; Lupulone; Xanthohumol

PMID:
25442616
DOI:
10.1016/j.foodchem.2014.09.139
[Indexed for MEDLINE]

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