Yoshimasa Taniguchi et al.
Journal of agricultural and food chemistry, 63(46), 10181-10191 (2015-10-29)
The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there