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The anti-iso-alpha-acids : concept and review of current research

Leo De Taeye, Denis De Keukeleire (UGent) and Maurice Verzele
(1981) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 39(1). p.24-26
Author
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Abstract
Anti-iso-α-acids are positional isomers of iso-α-acids. They are formed in isomerization reaction mixtures of hop α-acids. The anti-isohumulones, 5-(3-methylbutanoyl)-2-(3-methyl-2-butenyl)-4-hydroxy-4-(4-methyl-3-pentenoyi)-cyclopentane-1,3-diones, and some of their derivatives were isolated from isomerization reaction mixtures of humulone. Total yield of the new compounds belonging to the antiseries exceeds 10%. Utilization of the antimembers in the brewing process is high. The anti-iso-a-acids are the most bitter-tasting hop acids known today.
Keywords
Applied Microbiology and Biotechnology, Food Science, Biotechnology

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Citation

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MLA
De Taeye, Leo, et al. “The Anti-Iso-Alpha-Acids : Concept and Review of Current Research.” JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, vol. 39, no. 1, 1981, pp. 24–26, doi:10.1094/asbcj-39-0024.
APA
De Taeye, L., De Keukeleire, D., & Verzele, M. (1981). The anti-iso-alpha-acids : concept and review of current research. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 39(1), 24–26. https://doi.org/10.1094/asbcj-39-0024
Chicago author-date
De Taeye, Leo, Denis De Keukeleire, and Maurice Verzele. 1981. “The Anti-Iso-Alpha-Acids : Concept and Review of Current Research.” JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 39 (1): 24–26. https://doi.org/10.1094/asbcj-39-0024.
Chicago author-date (all authors)
De Taeye, Leo, Denis De Keukeleire, and Maurice Verzele. 1981. “The Anti-Iso-Alpha-Acids : Concept and Review of Current Research.” JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 39 (1): 24–26. doi:10.1094/asbcj-39-0024.
Vancouver
1.
De Taeye L, De Keukeleire D, Verzele M. The anti-iso-alpha-acids : concept and review of current research. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 1981;39(1):24–6.
IEEE
[1]
L. De Taeye, D. De Keukeleire, and M. Verzele, “The anti-iso-alpha-acids : concept and review of current research,” JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, vol. 39, no. 1, pp. 24–26, 1981.
@article{01HAKJQY7788PAJ9R4QY7YXD8T,
  abstract     = {{Anti-iso-α-acids are positional isomers of iso-α-acids. They are formed in isomerization reaction mixtures of hop α-acids. The anti-isohumulones, 5-(3-methylbutanoyl)-2-(3-methyl-2-butenyl)-4-hydroxy-4-(4-methyl-3-pentenoyi)-cyclopentane-1,3-diones, and some of their derivatives were isolated from isomerization reaction mixtures of humulone. Total yield of the new compounds belonging to the antiseries exceeds 10%. Utilization of the antimembers in the brewing process is high. The anti-iso-a-acids are the most bitter-tasting hop acids known today.}},
  author       = {{De Taeye, Leo and De Keukeleire, Denis and Verzele, Maurice}},
  issn         = {{0361-0470}},
  journal      = {{JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS}},
  keywords     = {{Applied Microbiology and Biotechnology,Food Science,Biotechnology}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{24--26}},
  title        = {{The anti-iso-alpha-acids : concept and review of current research}},
  url          = {{http://doi.org/10.1094/asbcj-39-0024}},
  volume       = {{39}},
  year         = {{1981}},
}
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