Methyl dec-4-enoate

Only small amounts of hop-oil constituents go into solution at wort boiling and much of this material is lost or transformed during fermentation. In many samples of American beer it was concluded there were insufficient hop-oil constituents to affect the flavour, but one commercial beer with a pronounced hop aroma contained 1079 ppb hydrocarbons (970 ppb myreene) and over 42 ppb oxygenated components [56]. Transesterification of hop oil esters occurs during fermentation, thus methyl dec-4-enoate and methyl-deca-4, 8-dienoate present in hopped wort were converted into ethyl dec-4-enoate and ethyl deca-4, 8-dienoate in beer [57]. 

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