The acyloin rearrangement of humulone during the boiling process during beer brewing results in the formation of cis- and trans-isohumulone. These compounds contribute the primary bitterness found in beer. The rate of rearrangement appears to be mediated by magnesium ions to the largest extent. We have evaluated the binding of magnesium to humulone by polarimetry, UV-vis titration, and other methods. Although the binding constant is relatively small, the effect on the structure, as determined by computational analysis, results in a tremendous rate enhancement of the rearrangement. The results of the analyses and the implications to the process of beer brewing will be discussed.

The role of magnesium in the conversion of humulone to isohumulone

ACS Spring Meeting 2021

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