化合物群 / compound-class-iso-alpha-acid-cyclization-products
イソα酸の環化変換物（三環・四環系）
tri- and tetracyclic iso-α-acid transformation products
Trans-specific storage transformation products of iso-α-acids (tricyclocohumol, tricyclocohumene, isotricyclocohumene, tetracyclocohumol, epitetracyclocohumol) reported to taste harsh and lingering bitter.
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イソα酸の環化変換物（三環・四環系） →に寄与する→ 苦味
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イソα酸の環化変換物（三環・四環系）は苦味に寄与する支持あり
範囲: Trans-specific transformation products generated during beer aging, quantified in stored commercial beers
注記: Explains the storage-induced change in the quality (not merely the intensity) of beer bitterness. The abstracts give the threshold range for the compound set, not per-compound values.
Tricyclocohumol, tricyclocohumene, isotricyclocohumene, tetracyclocohumol and epitetracyclocohumol were identified as previously unknown trans-specific iso-α-acid transformation products. The abstract states these compounds exhibit a harsh lingering bitter taste and have threshold concentrations ranging from 5 to 70 µmol/L, and HPLC-MS/MS confirmed their generation during aging of beer.
限界: Abstract-level extraction. The range 5-70 µmol/L is given for the compound set without per-compound assignment; the solvent or matrix for threshold testing, the panel size and the threshold method are not stated in the abstract.
出典: Structures of storage-induced transformation products of the beer's bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques（Intelmann D; Kummerlöwe G; Haseleu G; Desmer N; Schulze K; Fröhlich R; Frank O; Luy B; Hofmann T, 2009） ・抄録確認
Quantitative LC-MS/MS profiling of 56 hop-derived sensometabolites found the proton-catalyzed cyclization of trans-iso-α-acids to be the quantitatively predominant reaction, producing lingering, harsh bitter tasting tri- and tetracyclic compounds (tricyclocohumol, tricyclocohumene, isotricyclocohumene, tetracyclocohumol, epitetracyclocohumol) that accumulate in beer with increasing storage time and temperature. The authors propose controlling the initial pH of the beer and keeping storage temperature low to delay onset of the harsh bitter aftertaste.
限界: Abstract-level extraction. Beer count, storage temperatures, durations and pH values are not stated in the abstract. The pH and temperature recommendation is the authors' inference from the chemistry, not a reported sensory shelf-life trial.
出典: Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer（Intelmann D; Haseleu G; Dunkel A; Lagemann A; Stephan A; Hofmann T, 2011） ・抄録確認
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compound-class-iso-alpha-acid-cyclization-products —contributes_to→ sensation-bitterclaim: clm-storage-harsh-bitter-products / type: processing / 更新: 2026-08-30