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QUANTITATIVE DETERMINATION OF BITTER SUBSTANCES IN HOPS BY THIN LAYER CHROMATOGRAPHY
Author(s) -
Mussche R.
Publication year - 1975
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.2050-0416.1975.tb03656.x
Subject(s) - chromatography , thin layer chromatography , chemistry , thin layer , layer (electronics) , organic chemistry
A method is described which allows the separation of hop bitter components and derivatives present in hops by thin‐layer chromatography on a mixture of silica gel and cellulose. This method can be used to evaluate ageing and the quality of the hop.