| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| humulus_lupulus_l [2026/07/16 10:53] – andreas | humulus_lupulus_l [2026/09/13 10:27] (aktuell) – andreas |
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| Humulus lupulus L. - Cannabaceae - hop, **Hopfen** | Humulus lupulus L. - Cannabaceae - hop, **Hopfen** |
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| Perennial dioecious climbing herb, native from Europe to Central Asia, North America. | Perennial dioecious climbing herb, native from Europe to Central Asia, North America. \\ |
| | Value-determining components of hops are a resin fraction (15-25%) and an essential oil, the hop oil (0.3-1%). [[http://de.wikipedia.org/wiki/Echter_Hopfen#Inhaltsstoffe|wikipedia]] |
| Value-determining components of hops are a resin fraction (15-25%) and an essential oil, the hop oil (0.3-1%). \\ [[http://de.wikipedia.org/wiki/Echter_Hopfen#Inhaltsstoffe]] | |
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| [[http://en.wikipedia.org/wiki/Humulone|Humulone]] (α-lupulic acid) and [[http://en.wikipedia.org/wiki/Isohumulone|Isohumulones]] are bitter-tasting compounds found in the resin of mature hops (Humulus lupulus). Those alpha acids collectively give beer its characteristic bitter flavor. \\ | [[http://en.wikipedia.org/wiki/Humulone|Humulone]] (α-lupulic acid) and [[http://en.wikipedia.org/wiki/Isohumulone|Isohumulones]] are bitter-tasting compounds found in the resin of mature hops (Humulus lupulus). Those alpha acids collectively give beer its characteristic bitter flavor. \\ |
| "Application of aroma extract dilution analysis on the volatiles obtained from dried cones of Spalter Select hops grown in the German hop-growing area of Hallertau revealed 23 odorants in the flavor dilution (FD) factor range of 16−4096, 20 of which could be identified. On the basis of high FD factors, trans-4,5-epoxy-(E)-2-decenal, linalool, and myrcene were identified as the most potent odorants, followed by ethyl 2-methylpropanoate, methyl 2-methylbutanoate, (Z)-1,5-octadien-3-one, nonanal, (E,Z)-1,3,5-undecatriene, 1,3(E),5(Z),9-undecatetraene, propyl 2-methylbutanoate, 4-ethenyl-2-methoxyphenol, and 1-octen-3-one. Ten of the high-impact hop aroma compounds had previously not been identified as hop constituents and, in particular, 1,3(E),5(Z),9-undecatetraene has not yet been reported as a food odorant. In an extract obtained from fresh hops, in addition to the odorants found in dry hops, (Z)-3-hexenal was characterized as a further key odorant rendering an additional green aroma note to the fresh material." \\ | "Application of aroma extract dilution analysis on the volatiles obtained from dried cones of Spalter Select hops grown in the German hop-growing area of Hallertau revealed 23 odorants in the flavor dilution (FD) factor range of 16−4096, 20 of which could be identified. On the basis of high FD factors, trans-4,5-epoxy-(E)-2-decenal, linalool, and myrcene were identified as the most potent odorants, followed by ethyl 2-methylpropanoate, methyl 2-methylbutanoate, (Z)-1,5-octadien-3-one, nonanal, (E,Z)-1,3,5-undecatriene, 1,3(E),5(Z),9-undecatetraene, propyl 2-methylbutanoate, 4-ethenyl-2-methoxyphenol, and 1-octen-3-one. Ten of the high-impact hop aroma compounds had previously not been identified as hop constituents and, in particular, 1,3(E),5(Z),9-undecatetraene has not yet been reported as a food odorant. In an extract obtained from fresh hops, in addition to the odorants found in dry hops, (Z)-3-hexenal was characterized as a further key odorant rendering an additional green aroma note to the fresh material." \\ |
| [Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques., Steinhaus, M., Schieberle, P., Journal of agricultural and food chemistry, Vol.48(5), 2000, 1776-1783] | [Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques., Steinhaus, M., Schieberle, P., Journal of agricultural and food chemistry, Vol.48(5), 2000, 1776-1783] |
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| | |{{:myrcene.jpg|myrcene}} \\ myrcene | {{:linalool.jpg| linalool}} \\ linalool |{{prenylthiol.png|3-methyl-2-butene-1-thiol}} \\ 3-methyl-2-butene-1-thiol \\ (prenylthiol)| |
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| Photolysis of the iso-α-acids is particularly important to the process leading to the characteristic "skunk-like" aroma of lightstruck or "skunky" beer. The primary compound that contribute to this off-flavor is 3-methyl-2-butene-1-thiol (prenylthiol). \\ | Photolysis of the iso-α-acids is particularly important to the process leading to the characteristic "skunk-like" aroma of lightstruck or "skunky" beer. The primary compound that contribute to this off-flavor is 3-methyl-2-butene-1-thiol (prenylthiol). \\ |
| "A specific extraction with p-hydroxymercuribenzoic acid was performed on four different fresh light-protected lager beers. gas chromatography−olfactometry, gas chromatography−mass spectrometry, and gas chromatography−pulsed-flame photometer detector analyses of the extracts revealed the presence of more than 10 polyfunctional thiols. All of them were absent from wort, suggesting a key role of the H2S excreted by yeasts. 3-Methyl-2-buten-1-thiol, 2-mercapto-3-methylbutanol, 3-mercapto-3-methylbutanol seem to be created from hop allylic alcohols via four different mechanisms: nucleophilic substitution, addition−elimination, and radical anti-Markovnikov or electrophilic Markovnikov additions. 1,4 Addition of hydrogen sulfide to wort α,β-unsaturated aldehydes or ketones may explain the synthesis of 1-mercapto-3-pentanol, 3-mercaptohexanol, and 4-mercapto-4-methyl-2-pentanone through fermentation. Finally, 2-mercaptoethanol, 3-mercaptopropanol, and their corresponding acetates may derive from Ehrlich degradation of sulfur amino acids, while 2-methyl-3-furanthiol should be logically issued from Maillard reactions." \\ | "A specific extraction with p-hydroxymercuribenzoic acid was performed on four different fresh light-protected lager beers. gas chromatography−olfactometry, gas chromatography−mass spectrometry, and gas chromatography−pulsed-flame photometer detector analyses of the extracts revealed the presence of more than 10 polyfunctional thiols. All of them were absent from wort, suggesting a key role of the H2S excreted by yeasts. 3-Methyl-2-buten-1-thiol, 2-mercapto-3-methylbutanol, 3-mercapto-3-methylbutanol seem to be created from hop allylic alcohols via four different mechanisms: nucleophilic substitution, addition−elimination, and radical anti-Markovnikov or electrophilic Markovnikov additions. 1,4 Addition of hydrogen sulfide to wort α,β-unsaturated aldehydes or ketones may explain the synthesis of 1-mercapto-3-pentanol, 3-mercaptohexanol, and 4-mercapto-4-methyl-2-pentanone through fermentation. Finally, 2-mercaptoethanol, 3-mercaptopropanol, and their corresponding acetates may derive from Ehrlich degradation of sulfur amino acids, while 2-methyl-3-furanthiol should be logically issued from Maillard reactions." \\ |
| [Vermeulen, Catherine, et al. "Occurrence of polyfunctional thiols in fresh lager beers." Journal of Agricultural and Food Chemistry 54.14 (2006): 5061-5068] | [Vermeulen, Catherine, et al. "Occurrence of polyfunctional thiols in fresh lager beers." Journal of Agricultural and Food Chemistry 54.14 (2006): 5061-5068] |
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| | {{:4mmp.png| 4-mercapto-4-methylpentane-2-one}} 4-mercapto-4-methylpentane-2-one/4-methyl-4-sulfanylpentan-2-one (4-MMP/4-MSP) |
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| "Extremely strong fruity, black currant-like aromas were detected in beers hopped with some U.S. cultivars. 4-Mercapto-4-methylpentan-2-one (4MMP) was supposed to be the main contributor to the fruity aroma, and the contents between cultivars were investigated. In hop pellets, a negative correlation between 4MMP concentration and copper ion content in hops was observed. 4MMP was detected only in U.S., Australian, and New Zealand cultivars, but no European ones, which are treated with copper-containing fungicides (Bordeaux | "Extremely strong fruity, black currant-like aromas were detected in beers hopped with some U.S. cultivars. 4-Mercapto-4-methylpentan-2-one (4MMP) was supposed to be the main contributor to the fruity aroma, and the contents between cultivars were investigated. In hop pellets, a negative correlation between 4MMP concentration and copper ion content in hops was observed. 4MMP was detected only in U.S., Australian, and New Zealand cultivars, but no European ones, which are treated with copper-containing fungicides (Bordeaux |
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| "The hop (Humulus lupulus L.), a component of beer, is a sedative plant whose pharmacological activity is principally due to its bitter resins, in particular to the α-acid degradation product [[http://www.thegoodscentscompany.com/data/rw1040251.html|2-methyl-3-buten-2-ol]]. The mechanism of action of hop resin consists of raising the levels of the neurotransmitter γ-aminobutyric acid (GABA), an inhibitory neurotransmitter acting in the central nervous system (CNS)." \\ | "The hop (Humulus lupulus L.), a component of beer, is a sedative plant whose pharmacological activity is principally due to its bitter resins, in particular to the α-acid degradation product [[http://www.thegoodscentscompany.com/data/rw1040251.html|2-methyl-3-buten-2-ol]]. The mechanism of action of hop resin consists of raising the levels of the neurotransmitter γ-aminobutyric acid (GABA), an inhibitory neurotransmitter acting in the central nervous system (CNS)." \\ |
| [The sedative effect of non-alcoholic beer in healthy female nurses., Franco, L., Sánchez, C., Bravo, R., Rodríguez, A.B., Barriga, C., Romero, E., Cubero, J., PloS one, Vol.7(7), 2012, e37290] \\ | [The sedative effect of non-alcoholic beer in healthy female nurses., Franco, L., Sánchez, C., Bravo, R., Rodríguez, A.B., Barriga, C., Romero, E., Cubero, J., PloS one, Vol.7(7), 2012, e37290] [[https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0037290&type=printable|PDF]] |
| [[http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0037290]] | |
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| {{:humulus_lupulus.jpg?600}}\\ | |
| Kohl, F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.30 (1891-1895) \\ | |
| [[http://www.plantillustrations.org/species.php?id_species=539209]] | |
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| | {{:humulus_lupulus.jpg?700}} \\ |
| | Kohl, F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.30 (1891-1895) |
| | [[http://www.plantillustrations.org/species.php?id_species=539209|plantillustrations.org]] |
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| {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_80/P1160871.JPG}} \\ | {{:humulus_lup.jpg?700}} \\ |
| Humulus lupulus\\ © Rolf Marschner (2016), | Humulus lupulus, Hamburg, Germany (2026) © henning91 [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations/399662285|inaturalist.org]] |
| [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=572&t=4542| www.botanische-spaziergaenge.at]] | |
