CHEMISTRY OF HOP CONSTITUENTS. IV.* THE FREE SUGARS
Open Access
- 4 March 1953
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 59 (2), 142-147
- https://doi.org/10.1002/j.2050-0416.1953.tb06204.x
Abstract
Chromatographic analysis of the sugars occurring in hops showed the presence of fructose, glucose, sucrose, raffinose and possibly stachyose. Working on a larger scale, crystalline fructose, glucose, sucrose and raffinose were isolated. An unidentified sugar, possibly a trisaccharide containing fructose and glucose residues, was also obtained. Quantitative estimations of the major sugar constituents indicated little important difference from one variety of hops to another.Keywords
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