Hydrolysis products of humulene diepoxide A

New Humulenes from Hyptis incana (Labiatae)

Two new humulene-type sesquiterpenes, named hyptishumulene I (1) and II (2), have been isolated, together with eight known compounds, a humulene-type sesquiterpene (3), a monoterpene (4) and six abietane-type diterpenoids (5–10) from the aerial parts of Hyptis incana (Labiatae). The cytotoxic activity of the isolated compounds against mouse leukemia cells (L1210) was examined. The abietane-type diterpenoids (5–10) showed rather potent growth inhibitory activity (IC50<15 μM), while the new humulene-type compounds (1 and 2) exhibited moderate activity (IC50>50 μM).

Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry

The volatile composition of novel varietal oxygenated sesquiterpenoid hop oil fractions ("spicy essences") was characterized by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. Oxygenated sesquiterpenes represent the major chemical compound class, accounting for at least 65% of the total volatile fraction. In addition to oxygenated sesquiterpenes, spicy hop essences consist of several ketones, sesquiterpene and monoterpene hydrocarbons, and a relatively high number of unidentified compounds. On the basis of their relative composition, spicy hop essences can be fully differentiated according to their varietal origin. Multidimensional gas chromatography in combination with time-of-flight mass spectrometry on spicy hop essence cv. Spalter Select further demonstrated the enormous complexity of this particular hop oil fraction. The aromagram obtained via gas chromatography-olfactometry comprised nine odor-active regions described in terms of "citrus", "green", "haylike", "earthy", "woody", and "spicy". 2-Undecanone, 2-tridecanone, γ-cadinene, α-calacorene, calarene, humuladienone, caryolan-1-ol, caryophyllene oxide enantiomers, and humulene epoxide II are tentatively identified in the odor-active zones.

Different beers with different hops. Relevant compounds for their aroma characteristics

Hop-derived aroma characteristics in beer are very important for the quality of beer. This study compared the differences of hop aroma characteristics and the compounds contained in beer by changing the variety of hops applying the idea of "food metabolomics" on the GC×GC/TOF-MS analysis data, to clarify which aroma compounds contribute to the differences of hop aroma profiles indicated by sensory descriptors. As a result, by focusing only on hop-derived compounds, 67 compounds were strongly correlated with one or more of the sensory descriptors. Furthermore, the odor descriptions of each key compound corresponded well to each sensory descriptor. Thus, these compounds are likely to be the key compounds explaining the differences of hop aroma characteristics in beer. This study led to the suggestion that understanding the relationship between the comprehensive nontarget analysis by GC×GC-TOF/MS and organoleptic evaluation using PCA is effective in estimating the key compounds.