VIEW ARTICLE    DOI: 10.1094/ASBCJ-42-0167

Quantitative Analysis of Hop Bittering Components and Its Application to Hop Evaluation. M. Ono, Y. Kakudo, Y. Yamamoto, K. Nagami, and J. Kumada, Central Research Institute of SUNTORY Ltd., Osaka 618, Japan. J. Am. Soc. Brew. Chem. 42:0167, 1984.

A simultaneous analysis for α-acids, β-acids, and iso-α-acids using a commercially available octadecylated silica gel column allows simultaneous determination of α-acids (cohumulone, humulone + adhumulone), β-acids (colupulone, lupulone + adlupulone), and iso-α-acids (isocohumulone, isohumulone, isoadhumulone) with one assay method in less than one-half hour. The technique is applicable not only to all forms of hops and hop products containing isomerized hop extracts but also to wort and beer in all stages of the brewing process. Hops can be evaluated faster and more precisely than by other methods because the three characteristic values-percent cohumulone in the α-acids, percent colupulone in the β-acids, and ratio of the α-acids to the β-acids-as well as total α-acids and β-acids are analyzed simultaneously. The pilot scale trials indicate that the degree of utilization of cohumulone in the brewing process is significantly higher than that of humulone + adhumulone.

Keywords: α-Acids, Analysis method, β-Acids, Hop evaluation, Iso- α-acids, Utilization