Journal of the Institute of Brewing · 1970 · 38 citations · 0 references
AgricultureChemistryFood ChemistryOrganic ChemistryPostharvest PhysiologyAroma CompoundsAroma DevelopmentFlavor ChemistryFlavor DevelopmentFlavor EvaluationTaste EvaluationBeer Flavor ChemistryBitterness CompoundsNon-volatile Flavor CompoundsTaste Compounds
Pure hops-derived substances were added to unhopped beer. Illumination only produced a sun-struck flavour with cis-isohumulone, trans-isohumulone and racemic trans-isohumulone. It seems that 3-methyl-butenyl-mercaptan is not or not alone responsible for sun-struck flavour. Tests trials show that trans-isohumulone, cis-isohumulone, racemic trans-isohumulone, trans-1-isohumulone and cis-1-isohumulone do not show significant differences in bitter taste and bittering power. Fresh solutions of these bitter acids are not as bitter as solutions which have been kept for a few weeks.