Hong, Kai published the artcileVarietal differences in the phytochemical components’ accumulation and aroma profile of three Humulus lupulus cultivars, Formula: C9H10O4, the publication is Food Control (2022), 108499, database is CAplus.
Humulus lupulus (hop) cone is a key ingredient in beer, which determines its taste and aroma. The impact of ripening on the bitter acids, aroma compounds, and polyphenols of hops has been reported sep., there is no systematic study on all three components. Here, three hop varieties in China were sampled to investigate the correlation between the harvest maturity and these three components, which indicated that polyphenols synthesized earlier than hop bitter acids, followed by the aroma compounds Variety differences of the hop cultivars prompted the obvious separation in the partial least-squares discriminant anal. (PLS-DA). Among three hop cultivars. TP1 with the highest contents of aroma compounds contributed to flower aroma, and with higher contents of bitter acids which contributed to bitter taste. In contrast, TP2 has been reported to be rich in caffeic acid, salicylic acid, syringaldehyde, (+)-catechin, and (-)-epicatechin. To analyze the hop aroma characteristics, two matrixes of hop tea and late-hopped beer were prepared and used for sensory evaluation. Compared to TP2 and QTF, the hop tea with TP1 scored best for strong (P < 0.01), herbal (P < 0.05) and citrus (P < 0.01). While the ‘strong’ and ‘herbal’ characteristics from terpene compounds receded in the late-hopped beer, the ‘citrus’ and ‘fruity’ notes from terpenol compounds remained noticeable.
Food Control published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Formula: C9H10O4.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem