QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES BY THIN-LAYER CHROMATOGRAPHY

Abstract

Bittering substances in beer have been isolated by thin-layer chromatography and some have been identified. The method can be used for the quantitative assessment of isohumulones A, isohumulones B, hulupones and a further directly-derived α-acid material. In beers hopped with hops of a normal age in our breweries, 80% of the total material extractable with petroleum ether consists of these substances.