Absolute Configuration of Beer's Bitter Compounds**
نویسندگان
چکیده
The science and art of making beer, likely the oldest liquid fermented by humans, stretches over millennia. Production typically involves boiling beer wort together with hops, which acts as a natural preservative, but the generated iso-a-acids are known to be prone to decomposition, and consequently, more stable reduced hops extracts, such as the tetrahydro-iso-a-acids, have been developed. These latter compounds are separately produced and frequently added to beer to achieve a consistent level of bitter taste. Scheme 1 gives an overview of the iso-a-acids formed by heat-induced isomerization.
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