Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer. “HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Fractionation of hop-derived polyphenols linked several fractions to strong DPPH radical-quenching activity. Total polyphenol amount and antioxidant response were not interchangeable; mass-spectral assignments included tentative structures and unassigned compounds.
Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer, “HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 206–223.
Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer, “HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 206–223.
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Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer, chapter 14, supplied PDF 206–223.
HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
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Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer, chapter 14; supplied PDF 206–223. PDF sequence is not printed pagination.
Formatted outputs
Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer, “HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 206–223.
Usage map
In-vitro antioxidant activity is neither a health-benefit result nor proof of whiskey sensory improvement. Preserve tentative identification and distinguish this assay from finished-beverage flavor stability.