Table 3.

Phenolic compounds in beer

Phenolic Compound (g/100 mL)
Alkylmethoxyphenols		5-Caffeoylquinic acid	0.08
4-Vinylguaiachol	0.15	Caffeic acid	0.03
Alkylphenols		Ferulic acid	0.26
3-Methylcatechol	1.00 × 10−4	Sinapic acid	0.02
4-Ethylcatechol	6.00 × 10−4	Chalcones
4-Vinyphenol	4.53 × 10−3	Xanthohumol	1.41 × 10−3
Hydroxybenzaldehydes		Flavanones
Vanillin	0.02	Isoxanthohumol	0.04
Hydroxybenzoketones		Naringin	7.5 × 10−4
2,3-Dihydroxy-1-guaiacylpropanone	3.4 × 10−3	8-Prenylnaringenin	1.04 × 10−3
Hidroxycoumarins		6-Prenylnaringenin	2.59 × 10−3
Esculin	0.02	6-Genarnylnaringenin	4.29 × 10−4
Umbelliferone	1.67 × 10−3	Hydroxyphenylacetic acids
4-Hidroxycoumarin	0.11	4-Hydroxyphenilacetic acid	0.03
Hidroxyphenylacetic acids		Homovanillic acid	0.05
4-Hydroxyphenylacetic acid	0.03	Tyrosol	0.32
Homovanillic acid	0.05	(+)-Catechin	0.11
Benzoic acid derivatives		(-)-Epicatechin	0.06
Gallic acid 3-O-gallate	0.3	Procyanidin dimer B3	0.16
2,6-Dihydroxybenzoic acid	0.09	Prodelphinidin trimer GCGCC	0.04
2-Hydroxybenzoic acid	0.20	Prodelphinidin trimer GCCC	1.00 × 10−2
3-Hydroxybenzoic acid	0.03	Prodelphinidin trimer CGCC	0.02
3,5-Dihydroxybenzoic acid	0.03	Flavonols
Syringic acid	0.02	Quercetin (3-O-arabinoside)	5.83 × 10−4
Protocatechuic acid	0.05	Quercetin	6.67 × 10−3
Vanillic acid	0.07	3,7-Dimetilquercitin	2.50 × 10−4
Gallic acid	0.07	Myricetin	6.67 × 10−4
Gentisic acid	0.03	Quercetin (3-O-rutinoside)	0.09
Cinnamic acids		Isoflavonoids
p-Coumaric acid	0.10	Daidzein	0.005
m-Coumaric acid	0.02	Genistein	0.01
o- Coumaric acid	0.15	Biochanin A	0.005
4-Caffeoylquinic acid	0.01	Flavones
Other polyphenols		Apigenin	4.17 × 10−3
Catechol	1.10 × 10−3	α-acids (humolones)	0.17
Pyrogallol	4.70 × 10−3	Iso-α-acids (iso-humolones)	0.06 × 10−10

Mean value in g/100 mL of beer. Modified from Arranz et al. [88].