Includes bibliographical references and indexes.

Chapter 1. Hops as a raw material in the brewery -- Chapter 2. The alpha acids -- Chapter 3. Reduced derivatives of humulone -- Chapter 4. Oxidized derivatives of humulone -- Chapter 5. The isohumulones -- Chapter 6. Reduced derivatives of the isohumulones -- Chapter 7. Oxidized derivatives of the isohumulones -- Chapter 8. Transformation and degradation products of the isohumulones -- Chapter 9. The anti-isohumulones -- Chapter 10. Degradation and derivatives of the anti-isohumulones -- Chapter 11. The beta acids -- Chapter 12. Reduced derivatives of the beta acids -- Chapter 13. Oxidized derivatives of the beta acids -- Chapter 14. Derivatives of the beta acids in acidic and in alkaline conditions -- Chapter 15. The analysis of hop and beer bitter acids -- Chapter 16. Analysis of alpha acids -- Chapter 17. Analysis of iso-alpha acids -- Chapter 18. The future of hop chemistry.

Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids. Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis.

Print version record.

Elsevier ScienceDirect All Books