Photolysis of hop-derived trans-iso-α-acids and trans-tetrahydroiso-α-acids: product identification in relation to the lightstruck flavour of beer†
Abstract
The photolysis of hop-derived trans-iso-α-acids (2a–c; naturally occurring bitter compounds present in beer) and of trans-tetrahydroiso-α-acids (5a–c; semi-synthetic advanced hop products) was investigated at 300 nm in
- This article is part of the themed collection: In honour of Jean Kossanyi