the floral aroma/taste of a beer with Tettnanger (high ratio).An attempt was made (Table V) to quantify the amount of floral hop aroma/taste one could expect in a finished beer brewed with the same amount of various hops. By the formula explained in the table, each of the flavor components is weighted according to its sensory threshold concentration in beer. In the case of geranyl isobutyrate, the flavor potential is calculated assuming that one-third of that present in the hop is converted to geraniol in the beer. These contributions are added and multiplied by the yield of oil from the hops to give the column denoted as "floral index". We believe this index gives a fairly accurate measure of the amount of floral aroma/taste one can expect in a beer brewed with a standard amount of one of these hops.The column on the extreme right of Table V is the floral index weighted to a standard amount of -acids to give an estimation of the relative amount of floral hop aroma/taste one could expect in beers brewed to a standard bitterness by using the various hops. This index may be of more use
H, C02CH3), 4.2 (overlapping s and q, 7'(E)-H, OCH2CH3), 4.8 (overlapping m, 7'(Z)-H, 3'-H), 5.6 (br s, 1 H, 1"-H); GC/MS, two components in a 3:2 (43/44) ratio with identical fragmentations.X-ray Analysis of 38. This compound crystallized as small monoclinic needles from n-hexane. The following crystallographic data were measured for these crystals: a = 5.378 (7) Á, b = 18.973 (18) Á, c = 14.182 (17) Á, ß = 102.68(10)°, and space group P2, with 2 molecules in the unit cell. Intensity data were collected by the stationary crystal-stationary counter method with Cu Ka radiation monochromatized by balanced nickel and cobalt filters on a GE XRD-6 diffractometer. A total of 1706 reflections were measured (26 < 100°) with 588 having intensities which were weak and considered unobserved. Corrections were applied to the data for « -2 splitting and Lorentz polarization effects.All nonhydrogen atoms were located by a combination of tangent formula refinement29 and Fourier methods. The structure was refined by the block diagonal least-squares method with anisotropic thermal parameters assigned to all the nonhydrogen atoms. The absolute configuration of the molecule was determined by statistical comparison of the converged structure factors for each enantiomorph. The refined R values were 0.087 and 0.092 for the correct and incorrect configurations, respectively.
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