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CHEMISTRY OF HOP CONSTITUENTS. IV. * THE FREE SUGARS
Author(s) -
MacWilliam I. C.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb06204.x
Subject(s) - hop (telecommunications) , chemistry , food science , organic chemistry , computer science , computer network
Chromatographic analysis of the sugars occurring in hops showed the presence of fructose, glucose, sucrose, raffinose and possibly stachyose. Working on a larger scale, crystalline fructose, glucose, sucrose and raffinose were isolated. An unidentified sugar, possibly a trisaccharide containing fructose and glucose residues, was also obtained. Quantitative estimations of the major sugar constituents indicated little important difference from one variety of hops to another.