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. 2008 Aug 13;56(15):6408-15.
doi: 10.1021/jf8004965. Epub 2008 Jul 4.

A kinetic study on the isomerization of hop alpha-acids

Barbara Jaskula  1 , Pawel Kafarski, Guido Aerts, Luc De Cooman
Affiliations

A kinetic study on the isomerization of hop alpha-acids

Barbara Jaskula et al. J Agric Food Chem. .

Abstract

In this article, a detailed study on hop alpha-acid isomerization kinetics is presented. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and alpha-acids/iso-alpha-acids complexation), this investigation on alpha-acid isomerization kinetics was performed in aqueous buffer solution as a function of time (0-90 min) and heating temperature (80-100 degrees C). Rate constants and activation energies for the formation of individual iso-alpha-acids were determined. It was found that iso-alpha-acid formation follows first-order kinetics and Arrhenius behavior. Differences in activation energies for the formation of trans- and cis-isomers were noticed, the activation energy for the formation of trans-iso-alpha-acids being approximately 9 kJmol (-1) lower.

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