Premium
QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES BY THIN‐LAYER CHROMATOGRAPHY
Author(s) -
Aitken R. A.,
Bruce A.,
Harris J. O.,
Seaton J. C.
Publication year - 1967
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.2050-0416.1967.tb03079.x
Subject(s) - thin layer chromatography , chromatography , chemistry , thin layer , layer (electronics) , organic chemistry
Bittering substances in beer have been isolated by thin‐layer chromatography and some have been identified. The method can be used for the quantitative assessment of isohumulones A, isohumulones B, hulupones and a further directly‐derived α‐acid material. In beers hopped with hops of a normal age in our breweries, 80% of the total material extractable with petroleum ether consists of these substances.