Sur la séparation du complexe «humulone» par chromatographie de partage

Verzele, M.

doi:10.1002/bscb.19550640104

Cited by 24 publications

(1 citation statement)

References 9 publications

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“…In 1955, Verzele identified a fourth component, prehumulone, by partition chromatography. Verzele also established that the component eluting last in the chromatographic separation of the hop α ‐acids was posthumulone . As previously mentioned, the composition of the α ‐acids is characteristic of the hop variety; however it is further dependent on the harvesting time.…”

Section: Hop Chemistrymentioning

confidence: 76%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α-and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the ε-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing.

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Section: Hop Chemistrymentioning

confidence: 76%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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A Theory of Chromatography Based on the Theory of Counter‐Current Distribution

Verzele

Alderweireldt

1955

Bulletin des Soc Chimique

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On The Structure of Humulinon

Alderweireldt¹,

Verzele²

1957

Bulletin des Soc Chimique

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II a ete demontre que I'humulinone et l'acide oxyhumulinique contiennent un anneau a cinq atomes de carbone et qu'ils doivent Ctre representes respectivement par les structures I et 11. L'emplacement du groupement hydroxyle tertiaire dans I'acide oxyhu mulinique a ete prouve par scission au periodate et a la soude caustique et par I'analyse des produits de degradation ainsi obtenu.Humulinon was first isolated by Cook and Harris (l) and was shown (-) to be an oxidation product of the hop alpha bitter acid.Since Rigby and Bethune (7 discovered that alpha acid is composed mainly of three substances which they called adhumulon, humulon and cohumulon, it has become clear that crude humulinon is also a mixture of substances (adhumulinon, humulinon and cohumulinon).At the Lyttle Hall Colloquium of 1954, Verzele and Govaert ( 5 ) reported the isolation of oxyhumulinic acid and proposed structure 1 for humulinon and structure I1 for oxyhumulinic acid. These formulae were based on the I. R. spectra which had then just been recorded (see further.) This structure for oxyhumulinic acid was adopted by Cook, Howard and Slater (43 G, but these authors preferred a six membered ring structure for humulinon itself (formula 111).

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Sur la séparation du complexe «humulone» par chromatographie de partage

Cited by 24 publications

References 9 publications

Humulus lupulus- a story that begs to be told. A review

Humulus lupulus- a story that begs to be told. A review

A Theory of Chromatography Based on the Theory of Counter‐Current Distribution

On The Structure of Humulinon

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