Wang, Limin published the artcileCharacterization of bitter-tasting and antioxidant activity of dry-hopped beers, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Journal of the Science of Food and Agriculture (2022), 102(11), 4843-4853, database is CAplus and MEDLINE.
Bitter flavors and antioxidant activities are critical characteristics and indicators, resp., of beer quality. To gain a better understanding of dry-hopped beer′s bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from aspects of beer aroma and non-volatile bitter compounds using sensory anal. under two conditions: (i) with and (ii) without nose clips. To quantify bitter and volatile compounds, the work conducted chromatog. analyses: high-performance liquid chromatog. (HPLC), ultra-performance liquid chromatog.-mass spectrometry (UPLC-MS) and gas chromatog.-mass spectrometry (GC-MS). Simultaneously, this work assessed the antioxidant activity of com. dry-hopped beers. First, dry-hopped beer in this study contained abundant non-volatile bitter compounds (hop bitter acids, polyphenols and flavonoids), and aroma was validated using HPLC, UPLC-MS and GC-MS methods. Moreover, the bitter-tasting perception test findings demonstrated that many dry-hopped beers had a higher bitterness intensity when evaluated without a nose clip, whereas this phenomenon was adverse in several ale beers. Addnl., the ′lingering′ and ′harsh′ characteristics were diminished when beer aroma was blocked out (with nose clip) for dry-hopped beer. Meanwhile, most dry-hopped beers had greater antioxidant activity than ale beers (P < 0.05). This work revealed the bitterness complexity of dry-hopped beer; besides non-volatile bitter compounds, beer aroma had an impact on the perceived bitterness intensity and attributes, and dry-hopped beer had a relatively intense antioxidant capacity. This study facilitated the development of a detailed knowledge about the assessment of bitter-tasting perceptions in dry-hopped beers and provided a basis for the development of functional beer benefiting human health. 2022 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C38H74Cl2N2O4, Application of cis-3,7-Dimethyl-2,6-Octadien-1-Ol.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts