3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers

Citation
L. Gijs et al., 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers, J AGR FOOD, 48(12), 2000, pp. 6196-6199
Citations number
26
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
12
Year of publication
2000
Pages
6196 - 6199
Database
ISI
SICI code
0021-8561(200012)48:12<6196:3APODT>2.0.ZU;2-P
Abstract
Hop S-methylcysteine sulfoxide has previously been postulated as the precur sor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-met hylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as an other potential precursor in aged beers. Spiking either fresh beer or wort before boiling leads in all cases to higher levels of DMTS after storage. M oreover, special malts with a high level of 3-methylthiopropionaldehyde als o favor polysulfide synthesis. A higher pH should increase this onion-like off-flavor, whereas a low pH is unfortunately known to enhance the cardboar d flavor of aged beers. 3-Methylthiopropanol, issued from yeast reducing ac tivity, can be considered as an additional DMTS source during aging.