“…Reaction routes for the transformation of the hop-derived bitter compounds xanthohumol (1), R-acids(3)(4)(5), and β-acids (15-17) upon beer manufacturing leading to the formation of isoxanthohumol (2), trans-and cis-iso-R-acids (6-11), humulinones(12)(13)(14), hulupones(18)(19)(20), tricyclic β-acid cyclization products (21-35), hulupinic acid (36), tricyclohumols (37-39), cis-and trans-humulinic acids (40-45), cis-and trans-alloisohumulonehydroxides (46-51), and the corresponding -hydroperoxides (52-57).…”