Daniel Intelmann, Grit Kummerlöwe, Gesa Haseleu, Nina Desmer, Kerstin Schulze, Roland Fröhlich, Oliver Frank, Burkhard Luy and Thomas Hofmann Structures of Storage-Induced Transformation Products of the Beer’s Bitter Principles, Revealed by Sophisticated NMR Spectroscopic and LC–MS Techniques Chemistry - A European Journal 15
Beer or bitter? During the storage of beer, the typical bitterness decreases and its quality changes to a lingering harsh taste. Model studies and LC–MS and NMR spectroscopic methods reveal that beer aging induces a trans-specific conversion of the iso-α-acids, the bitter principles of beer, into previously unreported tri- and tetracyclic compounds (see scheme).
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