Rapid LC-MS Analysis of Hop-Derived Humulone Constituents in Beer

Tuesday, March 09, 2021: 8:30 AM - 9:05 AM

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Description

Humulones, or alpha-acids (AA), are significant components of hop cones representing as much as 20% of the dried strobile mass. During beer brewing, AA is extracted from the hops and converted to a number of products including isomeric isohumulones or alpha-isoacids (IAA). The IAAs contribute to beer bitterness and provide a balance to the malt flavors from the grains. Many current craft beer styles employ late hopping and dry hopping routines, which can result in significant amount of AAs and oxidized humulone derivatives known as humulinones in beer. A rapid LC-MS technique has been developed to allow simultaneous analysis of AA, IAA and oxidized humulinone products. Relative content of humulone derived constituents in the final beer will be evaluated and compared to flavor profiles and utilization of hops during the brewing process.

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Track(s)

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  Food Science/Agriculture

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Additional Info

Keywords: Please select up to 4 keywords ONLY:
Chromatography - Other,Flavors/Fragrance/Essential Oils,Food Science,Mass Analyzers