CHEMISTRY OF HOP CONSTITUENTS .41. TRICYCLODEHYDROISOHUMULONE

被引：9

作者：

ELVIDGE, JA

LAWS, DRJ

MCGUINNESS, JD

DAVIS, AM

SHANNON, PVR

机构：

[1] BREWING IND RES FDN,REDHILL RH1 4HY,SURREY,ENGLAND

[2] UNIV COLL CARDIFF,DEPT CHEM,CARDIFF CF1 3NR,WALES

来源：

JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 1 | 1979年 / 05期

关键词：

D O I：

10.1039/p19790001250

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Tricyclodehydroisohumulone, detected as a new bittering component present in beer and in stored hops, is formed in low yield by boiling aqueous humulone in air. The new compound is best prepared (30%) by dehydrogenation of humulone with lead tetra-acetate in a slurry of acetic acid at 0°C. Spectroscopic, mass spectrometric, and chemical studies suggest that the compound is 5-hydroxY-9,9-dimethyl-3-(3-methylbutanoyl)-10-(1-methylethenyl)tricyclo [6.3.01,5.01,8]undeca-2,4,6-trione. Evidence for the probable absolute configuration is discussed.

引用

页码：1250 / 1254

页数：5

共 25 条

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