Use of a new xanthohumol-rich hop product in the brewhouse – fate of xanthohumol during beer production and influence of non specific hop compounds on the bitterness of beer

摘要

Xanthohumol is showing cancer chemopreventive activity. Trial brews were carried out using a xanthohumol-rich hop product. Besides of xanthohumol this product mainly consists of non specific compounds of the hard resin fraction of hops. The resulting beers were high in isoxanthohumol concentration (up to 8,6 mg/l). Not yet identified hop compounds are contributing both to the detected bitter units as well as to the organoleptic impression of bitterness. The flavour of the trial beers could be distinguished from beers hopped with conventional hop products but no significant preferences became evident even after ageing.