Quantification of α‐Acids, β‐Acids, and Phenolic Compounds in Corsican Hops Using LC–MS/MS and Metabolomic Approach Through Molecular Networks

The methodologies developed in this study have shed light on the "bittering" potential of Corsican hops which represents a significant economic opportunity for the local brewing industry potentially establishing a new, sustainable, and profitable hops market. This work focuses extensively on the phenolic compounds and the bittering acids of Corsican hops, aiming to highlight their unique organoleptic characteristics and the influence of the Corsican terroir on their chemical composition and abundance.