Hop bitter acids: resources, biosynthesis, and applications. Guoqing Zhang, Nan Zhang, Anran Yang, Jingling Huang, Xueni Ren, Mo Xian, Huibin Zou.DFT study of the radical scavenging activity of isoxanthohumol, humulones (α-acids), and iso-α-acids from beer. Ilija Cvijetić, Miljan Bigović, Petar Ristivojević, Maja Vitorović-Todorović, Mire Zloh, Dušanka Milojković-Opsenica.Journal of Food Science and Technology 2022, 59
Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry.
Mortazavian, Fatemeh Mohammadi, Vahideh Mahdavi, Narges Moazami, Sahar Jazaeri. Journal of Agricultural and Food Chemistry 2011, 59 Reactivity of Beer Bitter Acids Toward the 1-Hydroxyethyl Radical as Probed by Spin-Trapping Electron Paramagnetic Resonance (EPR) and Electrospray Ionization−Tandem Mass Spectrometry (ESI−MS/MS). de Almeida, Paula Homem-de-Mello, Denis De Keukeleire, and Daniel R. Quantifying Beer Bitterness: An Investigation of the Impact of Sample Preparation. This article is cited by 34 publications. The control beer had the lowest foam stability and did not yield any foam cling. Cling formation patterns could be categorized into three groups: “ring”, “mesh”, and “powdery”.
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Linear regression models were created using the NIBEM-TPH data set, and on the basis of 95% confidence intervals, the foam stability of Tetra or Hexa became significantly larger than that of Iso when 2.4 or 4.2 ppm of Tetra or Hexa was used as a replacement for Iso, respectively. The foam-stabilizing power was determined to be Tetra, Hexa, Iso, and Rho from the strongest to weakest. A uniform foam was created by Inpack 2000 Flasher Head and was measured by a NIBEM Foam Stability Tester (NIBEM-TPH) followed by a NIBEM Cling Meter (NIBEM-CLM) to determine the relationship between the concentration and NIBEM-30 and the cling formation ability of each compound. Unhopped beer was dosed with iso-α-acid (Iso), rho-iso-α-acid (Rho), tetrahydro-iso-α-acid (Tetra), and hexahydro-iso-α-acid (Hexa), separately, over a range of concentrations from 2 to 10 ppm. Foam-stabilizing properties and cling formation patterns of iso-α-acids and reduced iso-α-acids were investigated using an unhopped lager beer.
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