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CHEMISTRY OF HOP CONSTITUENTS: IX. ISOMERIZATION OF HUMULINONE AND COHUMULINONE
Author(s) -
Cook A. H.,
Howard G. A.,
Slater C. A.
Publication year - 1956
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.2050-0416.1956.tb02851.x
Subject(s) - isomerization , chemistry , isobutyric acid , hop (telecommunications) , hydrogen peroxide , peroxide , organic chemistry , catalysis , computer science , computer network
Humulinone, cohumulinone and adhumulinone melt, respectively, at 70–71°, 104–105°, and 98° C. Humulinone and cohumulinone have been isomerized by means of silica gel. Examination of the products leads to the view that the “humulinone” (m.p. 182° C.) of Verzele & Govaert ( J. chem. Soc ., 1952, 3313) consists of a mixture of iso humulinone and iso cohumulinone, and this view is supported by the fact that iso butyric and iso valeric acids were obtained from the products of oxidation with alkaline hydrogen peroxide.