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HOP RESINS AND BEER FLAVOUR III. HOP RESINS IN BEER *
Author(s) -
Whitear A. L.,
Hudson J. R.
Publication year - 1964
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.2050-0416.1964.tb01962.x
Subject(s) - hop (telecommunications) , flavour , food science , chemistry , mathematics , flavor , computer science , computer network
Additional evidence is presented that iso humulone A contains two components and that there are six iso humulones in beer. The significance of methods for the estimation of bitterness in beer is discussed; certain rapid methods give good correlation with bitterness and are excellent for quality control, though anomalies may occur. The beer components which originate in the various hop resins are assessed and in this connection the bittering ability of aged hops is shown not to be due to humulinone.