Elucidation of Chemical Structures of Components Responsible for Beer Aftertaste

Abstract

Astringent substances were isolated from malt acrospires. The water extract was fractionated by preparative HPLC. The astringent fraction, which contained three components, was purified by HPLC and identified by MS and NMR spectrometry. The components, in order of decreasing concentration, were 4′-O-β-d-glucopyranosyl hordatine A, 4′-O-β-d-glucopyranosyl hordatine B, and 4′-O-β-d-maltosyl hordatine A. These compounds have not been identified previously, and all exhibited astringent properties.

RESUMEN

Sustancias astringentes fueron aisladas de plúmulas de malta. El extracto acuoso fue fraccionado por HPLC. La fracción astringente, que contiene tres componentes, se purificó por HPLC e identificadas por MS y RMN espectrometría. Los componentes, en orden decreciente de concentración, fueron 4′-O-β-d-glucopiranosil hordatine A, 4′-O-β-d-glucopiranosil hordatine B, y 4′-O-β-d-maltosil hordatine A. Estos compuestos no han sido identificados previamente, y todos mostraron propiedades astringentes.

• Acrospire
• Astringency
• β-Glucoside
• Hordatine
• Malt
• β-Mal-toside

Palabras clave:

• Astringencia
• β-Glucoside
• Hordatine
• Malta
• β-Mal-toside
• Plúmulas