No abstract

the floral aroma/taste of a beer with Tettnanger (high ratio).An attempt was made (Table V) to quantify the amount of floral hop aroma/taste one could expect in a finished beer brewed with the same amount of various hops. By the formula explained in the table, each of the flavor components is weighted according to its sensory threshold concentration in beer. In the case of geranyl isobutyrate, the flavor potential is calculated assuming that one-third of that present in the hop is converted to geraniol in the beer. These contributions are added and multiplied by the yield of oil from the hops to give the column denoted as "floral index". We believe this index gives a fairly accurate measure of the amount of floral aroma/taste one can expect in a beer brewed with a standard amount of one of these hops.The column on the extreme right of Table V is the floral index weighted to a standard amount of -acids to give an estimation of the relative amount of floral hop aroma/taste one could expect in beers brewed to a standard bitterness by using the various hops. This index may be of more use

A new series of methylase inhibitors has been designed in which the nucleophilic methyl acceptor is attached to the adenosine and/or homocysteine fragments of the methyl donor, S-adenosyhnethionine, to form a "multisubstrate adduct". In the present case, catecholamine analogues attached through a phenethyl sulfide linkage to 5'-thioadenosine or homocysteine have been synthesized, together with the corresponding methylsulfonium salts. These compounds were assayed as inhibitors of catechol O-methyltransferase, and the adenosylsulfonium salts (4) were found to be inhibitors of the enzyme.