Bildung und weiterreaktion von acylvorstufen der hopfenbitterstoffe |
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| Authors: | F Drawert J Beier |
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| Institution: | Institut für Chemisch-technische Analyse und chemische Lebensmitteltechnologie der Technischen Universität München, D-8050 Freising-Weihenstephan, Germany |
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| Abstract: | Isobutyric acid is incorporated into desoxycohumulone, cohumulone and colupulone and isovaleric acid is incorporated into desoxyhumulone, humulone and lupulone. The compound 1-isobutyryl-3-(3,3-dimethylallyl)-phloroglucinol (CoX) can be considered as an intermediate for the first three components of the hop resins while isovaleryl-3-(3,3-dimethylallyl)-phloroglucinol (X) is an intermediate in the biosynthesis of the parent compounds. |
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| Keywords: | hop bitter compounds biosynthesis humulone lupulone |
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