Abstract In the last decade, with the combined application of high efficiency preparation techniques, high resolution HPLC MS/MS and sophisticated NMR technologies, novel bitter derivatives of α-, iso-α-, β-acids have been identified in beer and model solutions, which has updated our knowledge of hop chemistry. In this review, newly identified cyclic and oxidative products of α-, iso-α-, β-acids in hops and beer, have been comprehensively described to give brewers a more in depth understanding of hop and beer bitterness chemistry. A total of 39 unique substances: 15 derived from α-acids, 15 from iso-α-acids, and 9 derived from β-acids are elucidated, including their structures, suggested formation mechanism, distribution profiles in model solutions or beer, reactions during fermentation, thresholds of some of these compounds, and their evolution during storage.

中文翻译：

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Alpha、Iso-Alpha 和 Beta-Hop 酸的环状和氧化苦味衍生物综述

摘要 在过去十年中，结合高效制备技术、高分辨率 HPLC MS/MS 和复杂的核磁共振技术，在啤酒和模型溶液中鉴定出了新型苦味衍生物 α-、异-α-、β-酸。 ，这更新了我们对啤酒花化学的了解。在这篇综述中，对啤酒花和啤酒中新发现的 α-、异-α-、β-酸的环状和氧化产物进行了全面的描述，让酿酒商更深入地了解啤酒花和啤酒苦味化学。共阐明了 39 种独特的物质：15 种来源于 α-酸，15 种来源于异α-酸，9 种来源于 β-酸，包括它们的结构、建议的形成机制、模型溶液或啤酒中的分布特征、反应过程中的反应。发酵，其中一些化合物的阈值，