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-% 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