[2] Humulone is a prevalent member of the class of compounds known as alpha acids, which collectively give hopped beer its characteristic bitter flavor.

[1] These “alpha acids” survive the boiling process, although numerous oxidized derivatives are produced.

[3] The iso-alpha acids are significantly more soluble than humulone at the pH levels typically present in the brewing process.

Dimethylallyl pyrophosphate is then obtained from the deoxyxylulose pathway, where prenylation of the benzenoid occurs, yielding humulone.

[6] Humulone is under basic research with in vitro studies to determine if it has biological properties, such as possible GABAA receptor activity[7][8] or antibacterial effects.