Humulene

Humulene, also called α-humulene, is a naturally occurring monocyclic sesquiterpene hydrocarbon found in hops and many other plants. Its aroma contributes to the characteristic scent of some hop varieties.

Sesquiterpene: A terpene assembled from three isoprene units, typically containing fifteen carbon atoms. Humulene is a fifteen-carbon member of this terpene family.
Farnesyl pyrophosphate: A fifteen-carbon activated intermediate used in the biosynthesis of sesquiterpenes and other compounds. Humulene synthase converts this precursor into humulene.
Hop essential oil: The volatile oil mixture in hop cones, composed largely of terpenes and related compounds. Humulene is one of the characteristic constituents of this mixture.
Hops: The flower clusters of Humulus lupulus, used to flavor and preserve beer. Hops are a major natural source of humulene and its brewing aroma.
Terpene: A diverse class of compounds built from isoprene units, common in plants and other organisms. Humulene belongs to this broad family of natural products.
Terpene synthase: An enzyme that converts prenyl diphosphates into structurally diverse terpenes. Humulene synthase is one specialized member of this enzyme class.
Beer aroma: The combined smell of volatile compounds released by beer. Humulene contributes woody, herbal notes associated with some hop-derived aromas.
Humulus lupulus: A climbing plant whose female flower clusters are used in brewing. This species produces the hop cones in which humulene is prominent.
Isoprene: A five-carbon hydrocarbon that serves as a structural unit in the biosynthesis of many terpenes. Three isoprene-derived units form humulene’s carbon framework.
Cyclization reaction: A chemical reaction that forms a ring within a molecule. Ring formation is central to producing humulene’s monocyclic structure.

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