Title of article :
Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review
Author/Authors :
Steenackers، نويسنده , , Bart and De Cooman، نويسنده , , Luc and De Vos، نويسنده , , Dirk، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2015
Pages :
15
From page :
742
To page :
756
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 :
Beta-caryophyllene , Hop beta acids , Hop alpha acids , Chemical transformation , Hop sesquiterpenes , Brewing process , Beer properties , Lupulone , Xanthohumol , Alpha-humulene , Humulone
Journal title :
Food Chemistry
Serial Year :
2015
Journal title :
Food Chemistry
Record number :
1979968
Link To Document :
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