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Quantitative analysis of a large spectrum of hop phenolic compounds by LC-MS/MS
Schmidt, C., Biendl, M.

Besides of bitter acids, hop polyphenols can influence the sensory properties of beer. While the concentration of bitter acids is tightly monitored by the hop industry, comprehensive datasets concerning the polyphenols do not exist yet. To quantitate the hop phenolic compounds, LC-MS/MS analysis was applied to various hop varieties from different growing regions for the harvest year 2021 (more 400 samples). The list of compounds tested includes multifidol glucosides, flavonol glycosides and their aglycones, flavan-3-ols, procyanidins, and phenolic acids. The multifidol glucosides (co- and ad-multifidol glucoside) are typical to hops as intermediates in the biosynthesis of bitter acids. The detected concentrations for co-multifidol glucoside are between 8 - 200 mg/100 g depending on hop variety. Consistently low amounts (less 5 mg/100 g) were found for quercetin, kaempferol or myricetin as flavonol aglycones in comparison to their glycosides quercetin and kaempferol glucoside or quercetin and kaempferol rutinoside (up to 100 mg/100 g). Characteristics for single hop cultivars were observed for the procyanidins B1, B2 and B3, and for the flavan-3-ols catechin and epicatechin.

Descriptors: Hop polyphenols, multifidols, flavonols, flavan-3-ols, procyanidins

BrewingScience, 76 (March/April 2023), pp. 38-47