Student Author Information

Megan LoughFollow

Location

Schewel 232

Access Type

Campus Access Only

Presentation Type

Oral Presentation

Start Date

April 2022

Department

Chemistry

Abstract

Hops (Humulus Lupulus L.) are an essential ingredient in brewing and play a significant role in taste, aroma, foam, color, and stability of beer. When hops are boiled during the brewing process, alpha-acids in the hops undergo a thermal isomerization to iso-alpha-acids. The reaction produces cis and trans isomers of iso-alpha-acids, namely iso-cohumulone, iso-humulone, and iso-adhumulone which are responsible for the bitter taste of beer. These compounds are known to degrade as the beer ages. In this project we aim to quantify the decomposition of iso-alpha-acids in beer under different storage conditions. Five different types of beer were obtained (Full Nelson, Satan’s Pony, All Day IPA, Busch, and Bud Light) and were subjected to five different storage conditions over the span of three months. The storage conditions included: a refrigerator at 4°C, a freezer at -4°C, room temperature in the dark, room temperature with sun exposure, and rotation between 4°C refrigerator and room temperature storage once a week. High performance liquid chromatography (HPLC) and an international calibration standard (ICS-I4) will be used to quantify the concentration of iso-alpha-acids in the beer samples and determine the effect of storage conditions on beer.

Faculty Mentor(s)

Samrat Thapa

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Apr 6th, 1:15 PM

The effect of storage conditions on iso-alpha-acids in beer

Schewel 232

Hops (Humulus Lupulus L.) are an essential ingredient in brewing and play a significant role in taste, aroma, foam, color, and stability of beer. When hops are boiled during the brewing process, alpha-acids in the hops undergo a thermal isomerization to iso-alpha-acids. The reaction produces cis and trans isomers of iso-alpha-acids, namely iso-cohumulone, iso-humulone, and iso-adhumulone which are responsible for the bitter taste of beer. These compounds are known to degrade as the beer ages. In this project we aim to quantify the decomposition of iso-alpha-acids in beer under different storage conditions. Five different types of beer were obtained (Full Nelson, Satan’s Pony, All Day IPA, Busch, and Bud Light) and were subjected to five different storage conditions over the span of three months. The storage conditions included: a refrigerator at 4°C, a freezer at -4°C, room temperature in the dark, room temperature with sun exposure, and rotation between 4°C refrigerator and room temperature storage once a week. High performance liquid chromatography (HPLC) and an international calibration standard (ICS-I4) will be used to quantify the concentration of iso-alpha-acids in the beer samples and determine the effect of storage conditions on beer.