The sesquiterpenes caryophyilene, humulene, isocaryophyilene and “farnesene” have been found to occur in beer. These sesquiterpenes occur in conjunction with myrcene, methylnonyl ketone and other unidentified hop oil constituents.
Fusel oil components found in beer include methanol, n‐propanol, isopropanol, n‐butanol, sec‐butanol, isobutanol, 2‐methyl butanol, 3‐methyl butanol, ethyl acetate, sec‐butyl acetate, isobutyl acetate and isoamyl acetate. A refined isolation procedure has allowed the recognition of a number of hop oil constituents in beer apart from those previously reported. In addition, several of the volatile substances which occur in beer have been shown to originate from malt and to occur in the essential oil of barley and malt husk. Hop oil, malt husk oil and identified fusel oil components together account for all but seven of fifty neutral steam‐volatile ether‐soluble constituents of beer so far detected.
Eighty-one volatile acids have been detected in the sodium bicarbonate solubles of an ethereal extract of beer, and they together account for 65% of the total ethersoluble acids. Acids positively identified are methanoic (formic), ethanoic (acetic), n-propanoic (propionk), n-butanoic (butyric), 3-methylpropanok (/sobutyric), n-pentanoic (n-valeric), 3-methylbutanoic (fsovalerk), n-hexanoic (caproic), hex-2-enoic, hex-3-enoic, n-octanoic (caprylic), n-nonanoic (pelargonic), n-decanoic (capric), n-dodecanoic (lauric), n-tetradecanoic (myristic), n-hexadecanoic (palmitic), noctadecanoic (stearic), n-octadec-9-enoic (oleic), n-octadec-9.l2-dienoic (linoleic), n-octadec-9.l2J5-trienoic (linolenic), n-docosanoic (behenic) and n-hexacosanoic (cerotic or cerotinic) acids. Crystalline ethane-l.2-dicarboxylic (succinic) acid was also isolated. Total ether-soluble acids isolated were found in beer at a concentra tion level of 125 p.p.m. compared with 67 p.p.m. for hopped wort and 61 p.p.m. for sweet wort. All volatile acids present in hopped wort were found to be present also in sweet wort, and in only slightly different proportions. Further, all volatile acids present in beer were found in hopped wort, though relative proportions differed.
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