Bitter acids composition determination in hops, by high performance liquidchromatography

The paper presents the alpha and beta bitter acids composition of the hops cones, in two genetically different Romanian types. i.e. Aroma - flavoury t ype and Transilvania ;a bitter type, as well as the cohumulona and colupulo na respectively, competition of these acids. The determinations were perfor med on three sites of cones, at four different times during the formation a nd maturation period. The differences between the types, in as far as the a lpha and beta bitter acids accumulation and their compositions are concerne d since they are important data in the two types characterisation, both for the biochemical transformations involved during these compounds accumulati on in the cones and the specification of the chemical support of the flavou ry or bitter type, were rendered evident.