EFFECT OF MYRTENOL ON THE RATE OF OXIDATION OF ALPHA- AND BETA-ACIDS IN HOPS

R.C. Menary, E.A. Williams, G.B. Nickerson
Myrtenol is identified as one of the oxygenated products of betapinene and a component of hop oil which affects the degradation of alpha-acids. In fresh hops, beta-pinene is separated from alpha-acids within the lupulin gland. The concept of an endogenous antiocidant is re-examined.
Menary, R.C., Williams, E.A. and Nickerson, G.B. (1986). EFFECT OF MYRTENOL ON THE RATE OF OXIDATION OF ALPHA- AND BETA-ACIDS IN HOPS. Acta Hortic. 188, 149-156
DOI: 10.17660/ActaHortic.1986.188.17
https://doi.org/10.17660/ActaHortic.1986.188.17
188_17
149-156

Acta Horticulturae