Abstract
Tricyclodehydroisohumulone (TCD) is an oxidation product of humulone formed during storage of hops. It is about 70% as bitter as isohumulone, and considerably more stable, both chemically and in the brewing process. When used to bitter beer by addition to the copper the overall utilization of TCD is around 75% and the quality of bitterness is excellent. TCD is a normal constituent of beer brewed from old hops, and accounts for a part of the non iso-α-acid bitterness of such beers. TCD mimics iso-α-acids in some standard analytical procedures for bitterness determination, and interferes in others; the analytical significance is discussed.
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