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FATTY ACIDS IN ISOMERIZED HOP EXTRACTS AND GUSHING
Author(s) -
Sandra P.,
Claus H.,
Verzele M.
Publication year - 1973
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.2050-0416.1973.tb03516.x
Subject(s) - hop (telecommunications) , chemistry , isomerization , lauric acid , fatty acid , palmitic acid , linoleic acid , food science , linolenic acid , organic chemistry , chromatography , catalysis , computer network , computer science
A procedure is described for the analysis of fatty acids (C 12 ‐C 18 individually and C 18+ as a group) in hops, hop extracts and isomerized hop extracts, and analytical results are quoted for twenty‐one different samples of hops or hop products. Isomerized extracts varied widely in their content of fatty acids and isomerization and processing of hops appeared to eliminate some fatty acids selectively so that isomerized extracts were enriched in palmitic acid, linoleic acid and linolenic acid. Some hop extracts had a surprisingly high content of lauric acid. The analytical results are discussed in relation to gushing.