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QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES BY THIN-LAYER CHROMATOGRAPHY |
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| Authors: | R. A. Aitken A. Bruce J. O. Harris J. C. Seaton |
| Abstract: | Bittering substances in beer have been isolated by thin-layer chromatography and some have been identified. The method can be used for the quantitative assessment of isohumulones A, isohumulones B, hulupones and a further directly-derived α-acid material. In beers hopped with hops of a normal age in our breweries, 80% of the total material extractable with petroleum ether consists of these substances. |
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