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Monitoring of Hop Aroma Compounds in an In vitro Digestion Model

: Heinlein, A.; Büttner, A.


Ferreira, V. (Ed.):
Flavour Science. XIII Weurman Flavour Research Symposium 2011. Proceedings : Zaragoza in September 2011
Amsterdam: Elsevier Academic Press, 2014
ISBN: 978-0-12-398549-1
ISBN: 0-12-398549-8
ISBN: 978-0-12-401724-5 (eBook)
Weurman Flavour Research Symposium <13, 2011, Zaragoza>
Conference Paper
Fraunhofer IVV ()

An in vitro digestion procedure was applied to assess the stability of aroma compounds from hop oil or beer in the human gastrointestinal tract. The focus was on substances that have been previously described as possessing sedative properties, or are at least suspected to have these properties due to structural features. While some compounds showed high stability under the simulated physiological conditions, others underwent transformations to a great extent. Especially interesting was the formation of linalool and α-terpineol from several different aroma compounds.