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diff --git a/Master/texmf-dist/source/eplain/base/test/column2.tex b/Master/texmf-dist/source/eplain/base/test/column2.tex new file mode 100644 index 00000000000..90a736e4333 --- /dev/null +++ b/Master/texmf-dist/source/eplain/base/test/column2.tex @@ -0,0 +1,51 @@ +% This file is public domain. +% +\input eplain + +\headline = {headline\hfil} +\topinsert +topinsert +\endinsert + +\parskip = 0pt + +\centerline{Xiaogen Yang and Max L. Deinzer} +\smallskip +\centerline{Department of Agricultural Chemistry} +\centerline{Oregon State University, Corvallis, Oregon 97331} + +\doublecolumns +Humulene monoepoxides exist in hop essential oil and were suggested +as one of the important contributors of hop flavor to fermented +malt beverages [1-3]. However, it is more possible that the ``noble +hop'' aroma compounds are produced from certain hop components +during the brewing process, because the ``noble hop'' aroma is +distinct from ``dry hop'' aroma. The aging of hops, during which the +amount of oxidation products of humulene increases [4], is also +necessary to develop the ``noble hop'' aroma. One approach to find +out the flavor compounds and their origin is to examine the brewing +products of the oxygenated sesquiterpenes. The reactions of the +brewing process can be simplified to hydrolyzation and fermentation +as the first step. We have been investigated the hydrolysis of +humulene monoepoxides. +\singlecolumn +To simulate the hydrolyzation effect in the ``late hop'' brewing +process, humulene monoepoxides were boiled in water at +pH\thinspace 4 for 10 minutes. After boiling, a large amount of +the epoxides remain unreacted. When the solution was kept at +ambient temperature for several weeks, humulene epoxides were +then almost completely hydrolyzed. To accelerate the hydrolysis +process, humulene epoxides were suspended in a aqueous solution +buffered at pH\thinspace 4 and boiled for three hours under +reflux. All three humulene monoepoxides produced a complex +mixture after the reaction (Figure 1). The hydrolysis products +can be easily separated into two groups by extraction with +pentane and dichloro\-me\-thane subsequently. The pentane +extracts are less polar, more volatile and smell stron\-ger than +the dichloro\-methane extracts. Sensory evaluation of the +hydrolysis products of humulene epoxide II and III by sniffing +gas chromatography effluent indicates that some of the compounds +have the flavor notes which are close to the ``noble hop'' aroma +character described as ``spicy, citrus, floral'' (Table 1). + +\bye |