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Taniguchi Y, Kikuchi T, Sato S, Fujita M. Comprehensive Structural Analysis of the Bitter Components in Beer by the HPLC-Assisted Crystalline Sponge Method. Chemistry 2021; 28:e202103339. [PMID: 34755407 DOI: 10.1002/chem.202103339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Indexed: 11/10/2022]
Abstract
Trans-iso-α-acid is one of the main contributors to the bitter taste of fresh beer and is known to transform into various derivatives during beer aging. However, structural characterization of the derivatives has been a challenging task because of the formation of too many components. Herein, we report that most of the transformation products of trans-iso-α-acid, isolated in this study in only small quantities by HPLC, can be structurally analyzed with the crystalline sponge method. Thirteen compounds, including eight that were previously unreported, have been successfully isolated and analyzed with complete assignment of their absolute configuration. This provides an improved understanding of the chemical transformations that occur during beer aging.
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Affiliation(s)
- Yoshimasa Taniguchi
- Kirin Central Research Institute, Research & Development Division, Kirin Holdings Company, Ltd., 26-1, Muraoka-Higashi 2-chome, Fujisawa, Kanagawa, 251-8555, Japan
| | - Takashi Kikuchi
- Rigaku Corporation, 3-9-12 Matsubara-cho, Akishima-shi, Tokyo, 196-8666, Japan
| | - Sota Sato
- Department of Applied Chemistry, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.,Integrated Molecular Structure Analysis Laboratory Social Cooperation Program, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan
| | - Makoto Fujita
- Department of Applied Chemistry, School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.,Integrated Molecular Structure Analysis Laboratory Social Cooperation Program, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan.,Division of Advanced Molecular Science, Institute for Molecular Science (IMS), National Institutes of Natural Sciences, 5-1 Higashiyama, Myodaiji-cho, Okazaki, Aichi, 444-8787, Japan
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Azami K, Hayashi T, Kusumi T, Ohmori K, Suzuki K. Total Synthesis of Carthamin, a Traditional Natural Red Pigment. Angew Chem Int Ed Engl 2019. [DOI: 10.1002/ange.201900454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kohei Azami
- Department of ChemistryTokyo Institute of Technology 2-12-1 O-okayama, Meguro-ku Tokyo 152-8551 Japan
| | - Taiki Hayashi
- Department of ChemistryTokyo Institute of Technology 2-12-1 O-okayama, Meguro-ku Tokyo 152-8551 Japan
| | - Takenori Kusumi
- Department of ChemistryTokyo Institute of Technology 2-12-1 O-okayama, Meguro-ku Tokyo 152-8551 Japan
| | - Ken Ohmori
- Department of ChemistryTokyo Institute of Technology 2-12-1 O-okayama, Meguro-ku Tokyo 152-8551 Japan
| | - Keisuke Suzuki
- Department of ChemistryTokyo Institute of Technology 2-12-1 O-okayama, Meguro-ku Tokyo 152-8551 Japan
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Azami K, Hayashi T, Kusumi T, Ohmori K, Suzuki K. Total Synthesis of Carthamin, a Traditional Natural Red Pigment. Angew Chem Int Ed Engl 2019; 58:5321-5326. [PMID: 30802362 DOI: 10.1002/anie.201900454] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 02/24/2019] [Indexed: 11/10/2022]
Abstract
The first total synthesis of carthamin (3), a historic natural red pigment, has been achieved. The molecular structure was efficiently constructed by assembling two equivalents of the in situ generated lithiated monomers and triisopropyl orthoformate. This synthesis confirms the structure proposed in 1996.
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Affiliation(s)
- Kohei Azami
- Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo, 152-8551, Japan
| | - Taiki Hayashi
- Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo, 152-8551, Japan
| | - Takenori Kusumi
- Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo, 152-8551, Japan
| | - Ken Ohmori
- Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo, 152-8551, Japan
| | - Keisuke Suzuki
- Department of Chemistry, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo, 152-8551, Japan
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Schmidt C, Biendl M, Lagemann A, Stettner G, Vogt C, Dunkel A, Hofmann T. Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0326-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Martin Biendl
- Hopsteiner, Auhofstrasse 16, 84048 Mainburg, Germany
| | - Annika Lagemann
- Bitburger Braugruppe GmbH, Römermauer 3, 54634 Bitburg, Germany
| | - Georg Stettner
- Bitburger Braugruppe GmbH, Römermauer 3, 54634 Bitburg, Germany
| | - Christian Vogt
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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Kalaitzakis D, Triantafyllakis M, Alexopoulou I, Sofiadis M, Vassilikogiannakis G. One-Pot Transformation of Simple Furans into 4-Hydroxy-2-cyclopentenones in Water. Angew Chem Int Ed Engl 2014; 53:13201-5. [DOI: 10.1002/anie.201407477] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 08/22/2014] [Indexed: 11/06/2022]
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6
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Kalaitzakis D, Triantafyllakis M, Alexopoulou I, Sofiadis M, Vassilikogiannakis G. One-Pot Transformation of Simple Furans into 4-Hydroxy-2-cyclopentenones in Water. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201407477] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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