26472-41-3Relevant academic research and scientific papers
Conversion of deoxyhumulone into the HOP α-acid humulone
Fung, Suen-Ying,Zuurbier, Karin W. M.,Paniego, Norma B.,Scheffer, Johannes J. C.,Verpoorte, Robert
, p. 1047 - 1053 (1997)
In the final step of the biosynthesis of hop bitter acids an oxidation leads to the formation of α-acids. A method was set up to analyse the bitter acids in the presence of proteins, since proteins from a crude hop extract were found to interact with the
CIS 3,4-DIHYDROXY-2-(3-METHYLBUTANOYL)-5-(3-METHYLBUTYL)-4-(4-METHYLPENTANOYL)CYCLOPENT-2-EN-1-ONE DERIVATIVES, SUBSTANTIALLY ENANTIOMERICALLY PURE COMPOSITIONS AND METHODS
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Page/Page column 16, (2012/05/07)
The present application provides cis 3,4-dihydroxy-2-(3-methylbutanoyl)-5-(3-methylbutyl)-4-(4-methylpentanoyl)cyclopent-2-en-1-one derivatives and substantially enantiomerically pure compositions thereof. These derivatives include (+)-(4S,5R)-3,4-dihydro
Method of acylation of phloroglucinol
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, (2008/06/13)
A method of acylation of phloroglucinol in the presence of a Friedel Crafts catalyst which is effected in the presence of nitromethane and dichloromethane so as to produce an acylphloroglucinol. The acylphloroglucinol is reacted with a compound selected f
Hydroperoxy-desoxyhumulones
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, (2008/06/13)
Humulones (I) are made by subjecting desoxyhumulones (II) to oxidation to form novel hydroperoxides (III) and reducing the latter. The humulones are used to make known isohumulones (IV) which are bitter substances useful in the beverage industry.
