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Updated: Mar 14, 2026

Quantification of Humic and Fulvic Acids in Humate Ores, DOC, Humified Materials and Humic Substance-Containing Commercial Products
Published on: March 18, 2022
The Bitter Chemodiversity of Hops (Humulus lupulus L.)
Abstract:
To map the chemodiversity of key bitter compounds in hops, a total of 75 different samples collected from the global hop market were analyzed for 117 key bitter tastants by means of a multiparametric HPLC-MS/MSMRM method. Among the compounds detected, 2'',3''-epoxyxanthohumol was detected for the first time in hops and iso¬xantho¬humol M was identified as a marker compound for varieties grown in Germany. Hop ageing experiments in the absence and presence of air oxygen, respectively, were conducted to address the stability of hop-derived compounds during long-term storage.
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