humulonen.

/ˈhjuːmjʊləʊn/

Forms: Also humulon /-ɒn/.

Etymology: < German humulon (I. W. Wöllmer 1916, in Berichte der Deutsch. Chem. Ges. 49 780), formed as humulene n. + -one suffix.

Chemistry.

A bitter, yellow, crystalline, cyclic ketone, C₂₁H₃₀O₅, that is an important constituent of hops and has strong antibiotic activity.

ΘΚΠ

the world > matter > chemistry > organic chemistry > ketones > [noun] > cyclic ketones

pinacone1866

menthone1889

fenchone1891

pyrone1891

tropinone1896

humulone1916

lupulone1919

isoflavone1925

irone1948

tropone1951

1916 Jrnl. Chem. Soc. 110 i. 494 A contribution to the chemistry of ‘humulon’ or ‘a-hop bitter acid’ or ‘lupulic acid’.

1937 R. H. Hopkins & B. Krause Biochem. appl. to Malting & Brewing iv. 221 Both humulon and lupulon are secreted in the hop cone during growth and become more or less resinified.

1964 R. E. Kirk & D. F. Othmer Encycl. Chem. Technol. (ed. 2) XIX. 302 By far the most important constituents of the hops are the bitter substances, humulone, lupulone, and their transition products, which give beer its characteristic taste.

1967 E. Paryski tr. T. Korzybski Antibiotics II. vi. 1447 Lupulon and humulon strongly inhibit the growth of gram-positive micro-organisms and acid-fast bacilli.

This entry has not yet been fully updated (first published 1976; most recently modified version published online December 2020).

单词	humulone
释义	humulonen. /ˈhjuːmjʊləʊn/ Forms: Also humulon /-ɒn/. Etymology: < German humulon (I. W. Wöllmer 1916, in Berichte der Deutsch. Chem. Ges. 49 780), formed as humulene n. + -one suffix. Chemistry. A bitter, yellow, crystalline, cyclic ketone, C₂₁H₃₀O₅, that is an important constituent of hops and has strong antibiotic activity. ΘΚΠ the world > matter > chemistry > organic chemistry > ketones > [noun] > cyclic ketones pinacone1866 menthone1889 fenchone1891 pyrone1891 tropinone1896 humulone1916 lupulone1919 isoflavone1925 irone1948 tropone1951 1916 Jrnl. Chem. Soc. 110 i. 494 A contribution to the chemistry of ‘humulon’ or ‘a-hop bitter acid’ or ‘lupulic acid’. 1937 R. H. Hopkins & B. Krause Biochem. appl. to Malting & Brewing iv. 221 Both humulon and lupulon are secreted in the hop cone during growth and become more or less resinified. 1964 R. E. Kirk & D. F. Othmer Encycl. Chem. Technol. (ed. 2) XIX. 302 By far the most important constituents of the hops are the bitter substances, humulone, lupulone, and their transition products, which give beer its characteristic taste. 1967 E. Paryski tr. T. Korzybski Antibiotics II. vi. 1447 Lupulon and humulon strongly inhibit the growth of gram-positive micro-organisms and acid-fast bacilli. This entry has not yet been fully updated (first published 1976; most recently modified version published online December 2020). < n.1916
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