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Hops
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* [http://scottjanish.com/increasing-bitterness-dry-hopping/ "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.]
* [https://beerandbrewing.com/dictionary/Bu1Rco6Cpn/hulupones/ Hulupones - oxidized beta acids.]
====Esters====
During fermentation, it is believed that esters are produced by yeast metabolism from hop compounds such as alpha acids, beta acids, polyphenols, and hydrocarbons because they are not found in unhopped beer or in hops themselves. These esters include ethyl 2-methylpropanoate (citrus, pineapple, sweetness), ethyl 2-methylbutanoate (citrus, apple-like), ethyl 3-methylbutanoate (citrus, sweetness, apple-like), 2-phenylethyl 3-methylbutanoate (floral, minty), and 4-(4-hydroxyphenyl)-2-butanone (citrus, raspberry) <ref>[http://pubs.acs.org/doi/abs/10.1021/jf061342c Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties. Toru Kishimoto, Akira Wanikawa, Katsunori Kono, and Kazunori Shibata. 2006.]</ref>.
===Aged Hops in Lambic===