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Hops
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Both humulinones and hulupones have been identified as forming due to the oxidation of hop acids. However, other researchers have reported that both of these bitter compounds formed during the boiling of hops, and another during the storage and aging of beer <ref name="Algazzali_2014" />.
Other compounds have been associated with the oxidation of beta acids and are extracted during wort boiling. These are described as giving a long-lasting, linger lingering bitterness on the palate. They include hydroxytricyclo-lupulone, dehydrotricyklolupulone, and hydroperoxytricyklolupulone <ref>[http://www.sciencedirect.com/science/article/pii/S0308814609001770 Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling. Gesa Haseleu, Daniel Intelmann, Thomas Hofmann. 2009.]</ref>.
[[File:Lam Hop Oils.jpg|thumb|upright=2.5|[http://pubs.acs.org/doi/pdf/10.1021/jf00070a043 Data from "Aging of hops and their contribution to beer flavor" by Kai C. Lam, Robert T. Foster, and Max L. Deinzer.] '''Aged I''': 2 weeks at 90°F; '''Aged II''': 60 additional days at 90°F.]]