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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 deleted file mode 100644 index 90a736e4333..00000000000 --- a/Master/texmf-dist/source/eplain/base/test/column2.tex +++ /dev/null @@ -1,51 +0,0 @@ -% 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 |