Synthesis of Humulone Derivatives for Improved Quality Control in Brewing****

Innocente Brewing公司是安大略省滑铁卢的一家屡获殊荣的微型啤酒厂。他们开发了一种新的分析工具来表征绿豆隆，这是酿造饮料中苦味的主要贡献者，现在被用作他们质量保证/质量控制(QA/QC)计划的一部分。这种分析方法已经在单一的绿草隆衍生物上得到了验证，该啤酒厂正在寻求扩大分析的范围，以包括绿草隆系列化合物的其余部分。该项目的目标是准备并向Innocente酿造公司提供其他四种胡萝卜酮衍生物的样品，用于在这项新开发的技术中进行分析和评估。*这些额外的化合物无法在商业上获得，啤酒厂缺乏合成这些化合物的化学专业知识和设施，也缺乏确定合成化合物的纯度和特性所需的设施。通过与墨菲实验室的合作，他们将获得进行这项基础研究所需的人员、专业知识和设施。墨菲实验室将利用他们在化学合成方面的专业知识，提供这些额外衍生品的分析纯样本进行评估，啤酒厂的分析反馈将有助于确定优先化合物。

The Innocente Brewing company is an award-winning microbrewery in Waterloo, Ontario. They have developed a new analytical tool for characterizing humulones, the predominant contributors to the bitter flavor in brewed beverages, which is now used as part of their quality assurance / quality control (QA/QC) program. This analytical method has been validated on a single humulone derivative, and the brewery is looking to expand the scope of the analysis to also include the remainder of the humulone family of compounds. It is the goal of this project to prepare and provide to the Innocente Brewing company, samples of four other humulone derivatives for analysis and evaluation in this newly-developed technique.****These additional compounds are not commercially available, and the brewery lacks the chemical expertise and facility to synthesize these compounds, and they also lack the facilities required for determining the purity and identity of the compounds synthesized. By collaborating with the Murphy laboratory, they will gain access to the required personnel, expertise and facilities necessary to undertake this fundamental research. The Murphy lab will use their expertise in chemical synthesis to provide analytically-pure samples of these additional derivatives for evaluation, where feedback from the brewery's analyses will be instrumental to identifying priority compounds.****