A Gas Chromatographic Method for the Accurate Determination of Low Concentrations of Volatile Sulphur Compounds in Alcoholic Beverages

Leppänen, O.; Denslow, John; Ronkainen, Pentti

doi:10.1002/j.2050-0416.1979.tb03941.x

Cited by 33 publications

(20 citation statements)

References 11 publications

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“…Stages in the S cycle include the hydrolysis of dimethylsulfoniopropionate by algae to DMS, the oxidation of the latter atmospherically inter alia to dimethyl sulfoxide (DMSO), and reduction of the latter microbially (43). It has been claimed that DMS is used by seabirds to navigate towards food-rich areas (35) Not only does the highly volatile DMS (boiling point 38 o C) comprise a characteristic odor in marine districts, it also plays a key role in the aromas of a range of foodstuffs, including asparagus (47), beetroot (38), corn (13), cabbage (33), tea (26), cocoa (29), milk (41), wine (30), rum (28) and seafoods (37).…”

Section: Dimethyl Sulfide (Dmsmentioning

confidence: 99%

Dimethyl Sulfide – Significance, Origins, and Control

Bamforth

2014

Journal of the American Society of Brewing Chemists

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Dimethyl sulfide (DMS) is a substantial contributor to the aroma of many lager-style beers.Opinion varies on its desirability. It can be derived in beer from two sources: the thermal decomposition of S-methylmethionine (SMM) produced in the embryo of barley during germination; (b) the reduction of dimethyl sulfoxide (DMSO, derived from the breakdown of SMM during the curing of malt) by yeast.The enzyme that effects DMSO reduction is a reductase whose primary function is the reduction of methionine sulfoxide and which competes for reducing power with several other cellular systems.Control of DMS production from SMM is achieved by specifying precursor levels in malt, by attending to the vigor and duration of the boil and by controlling the length of the whirlpool stand. Control of DMS production from yeast is achieved by specifying yeast strain, wort gravity, free amino nitrogen and pH, the type of fermenter (ergo the extent of volatilization) and the fermentation temperature.

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Section: Dimethyl Sulfide (Dmsmentioning

confidence: 99%

Dimethyl Sulfide – Significance, Origins, and Control

Bamforth

2014

Journal of the American Society of Brewing Chemists

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Section: Resultsmentioning

confidence: 72%

“…In three whiskey samples DMS was detected in concentrations similar to those already reported in literature. 18 Grappa and whiskey samples presented similar ranges of concentration for DMS, with one exception (grappa # 4) that exhibited a DMS level similar to those observed in cachaça.The data collected in the Table 1 shows a high variation of the DMS concentration in the same type of beverage. In general, the range of concentration is between the detection limit up to few µmol L -1 .…”

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confidence: 72%

A rapid and sensitive method for dimethylsulphide analysis in Brazilian sugar cane sugar spirits and other distilled beverages

Cardoso¹,

Sobrinho²,

Neto³

et al. 2004

J. Braz. Chem. Soc.

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O acoplamento do extrator por "purge and trap" com a cromatografia gasosa foi utilizado para quantificar o dimetilssulfeto em bebidas alcoólicas. Muito boa performance foi obtida usando-se uma coluna HP-FFAP e um detector seletivo de massas operando em modo SIM (m/z 62): limite de detecção de 8 x 10 -9 mol L -1 ; boa repetibilidade e tempo total de análise de 25 minutos. O método foi aplicado em 60 amostras de bebidas alcoólicas (cachaça, tiquira, grapa, uísque, brandy, vodca, rum e uma tequila). As amostras de cachaças exibiram a maior concentração de dimetilssulfeto (mediana de 3.16 x 10 -4 mol L -1 ) seguidas pelas amostras de grapa (mediana de 1.45 x 10 -4 mol L -1 ). Não foi observada a presença de dimetilssulfeto nas amostras de rum analisadas.A purge and trap concentrator coupled to gas chromatography was used to quantify dimethylsulphide in distilled beverages. A very good performance was obtained using a HP-FFAP column and a mass selective detector operating in SIM mode (m/z 62): detection limit 8 x 10 -9 mol L -1 ; good repeatability and total time of analysis 25 minutes. The method has been applied for sixty samples of alcoholic beverages (cachaças, tiquiras, grappas, whiskies, brandies, vodkas, rum and a tequila). The cachaças exhibit the highest content of dimethylsulphide (median 3.16 x 10 -4 mol L -1 ), followed by grappa (median 1.45 x 10 -4 mol L -1 ). The presence of dimethylsulphide was not observed in the samples of rum.Keywords: cachaça, chromatography, purge and trap, dimethylsulphide, GC-MS IntroductionBrazilian sugar cane spirit, also called "cachaça", is a distilled alcoholic beverage from fermented sugar cane juice. Although cachaça production is around 1.5 -2 x 10 9 liters per year, only 2.6 x 10 6 liters are exported. Significant improvements can be obtained from knowledge of the cachaça chemical composition; however this subject has only been thoroughly investigated in the last decade. [1][2][3][4][5] Flavor and aroma are the most important sensory characteristics of a beverage. The presence of sulphur compounds in beverages makes the sensorial profile worse as these compounds are known to be responsible for the so-called "off-flavors". [5][6][7][8][9] Sulphur compounds in beverages exhibit different olfactory characteristics, depending on the position of the sulphur atom in the molecule, 5 and probably originate from the degradation of sulphur-containing amino acids. 5 Previous studies carried out in our laboratory indicated that dimethylsulphide (DMS) is the major volatile sulphur component in cachaça and can strongly influence the beverage sensory qualities. 11 The reported analytical methods 5-9,12-15 for DMS determination, based on chromatographic analysis, are laborious, show a low detection limit, and are subject to interferences.As part of our efforts aiming at improving Brazilian cane sugar spirit quality, we describe here a simple and rapid method for the quantitative analysis of DMS in cachaça and other alcoholic matrices, employing the purge and trap technique 16 coupled ...

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“…Na rysunku 1 przedstawiono schemat produkcji bioetanolu. Jak widać, prekursory związ-ków siarki i związki siarki w bioetanolu mogą pochodzić z pięciu źródeł [4,8,9,11]:…”

Section: Pochodzenie Siarki W Bioetanoluunclassified

“…Według innych informacji w czystych wódkach polskich, fińskich i rosyjskich, analizowanych techniką spektrometrii mas, stwierdzono występowanie disiarczku dimetylu w stę-żeniu między 0,2 a 2,0 µg/l, natomiast stężenie siarczku dimetylu, trisiarczku dimetylu i siarczanu dietylu było poniżej granicy oznaczalności metody [8].…”

Section: Związki Siarki Występujące W Bioetanoluunclassified

Siarka w bioetanolu – przyczyny rozbieżności wyników oznaczenia zawartości techniką fluorescencji UV i ICP-OES

Altkorn

2017

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Siarka w bioetanolu -przyczyny rozbieżności wyników oznaczenia zawartości techniką fluorescencji UV i ICP-OES Z praktyki laboratoryjnej INiG -PIB wynika, że w przypadku niektórych próbek handlowych bioetanoli, stosowanych jako biokomponent w benzynach silnikowych, oznaczenie zawartości siarki techniką ICP-OES oraz fluorescencji w nadfiolecie prowadzi do uzyskania wyników różniących się od siebie więcej niż o niepewność metody badania, zatem do wyników róż-nych. Rezultaty otrzymane techniką ICP-OES są wyższe od uzyskanych techniką fluorescencji UV. Przeprowadzono analizę przyczyn występowania tego zjawiska, biorąc pod uwagę rodzaj i ilość obecnych w bioetanolu związków siarki oraz źródła ich pochodzenia. Porównano metody i techniki analityczne stosowane w Europie i USA do oznaczania zawartości siarki w bioetanolu. Stwierdzono, że prawdopodobną przyczyną występowania różnic w poziomie zawartości siarki oznaczonej techniką fluorescencji w nadfiolecie i ICP-OES jest niewłaściwie dobrana substancja wzorcowa w metodyce EN 15837 (technika ICP-OES), co powoduje zawyżenie wyników. Drugą przyczyną jest jednoczesna obecność w bioetanolu siarki w postaci związ-ków organicznych (np. siarczków i/lub heterocyklicznych związków aromatycznych zawierających atom siarki) i nieorganicznych -siarczanów. Zmiana substancji wzorcowej w technice ICP-OES z nieorganicznych jonów siarczanowych na heterocykliczny związek siarki, np. dibenzotiofen lub tionaften, pozwoliłaby prawdopodobnie na otrzymanie miarodajnych, poprawnych wyników analitycznych przy oznaczaniu zawartości siarki, występującej w bioetanolu głównie w postaci siarczków.Słowa kluczowe: bioetanol, związki siarki, ICP-OES, technika spaleniowa z detekcją UV, wzorzec analityczny, krzywa wzorcowa. Sulphur in bioethanol -causes of discrepancies in the determination when using UV fluorescence and ICP-OES techniquesFrom the laboratory practice of the Oil and Gas Institute -National Research Institute, it follows that for some commercial samples of bioethanol (fuel ethanol), determination of the sulfur content using for ICP-OES and UV fluorescence leads to results that differ from each other by more than the uncertainty of the test method, therefore different results. The results obtained for ICP-OES are higher when compared to fluorescence UV technique. An analysis of the causes of this phenomenon was carried out, taking into account the type and the amount of sulfur compounds present in the bioethanol and their source of origin. Methods and analytical techniques used in Europe and USA for the determination of the sulfur content in bioethanol were compared. It was found, that the probable cause of the differences in the level of sulfur content, determined by technique UV and ICP-OES is the improperly chosen reference substance in the methodology EN 15837 (technique ICP-OES), which tends to bias the results. The second reason is the simultaneous presence of sulfur in the bioethanol as organic sulfur compounds (eg. sulfide and/or heterocyclic aromatic compounds containing sulfur) and i...

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A Gas Chromatographic Method for the Accurate Determination of Low Concentrations of Volatile Sulphur Compounds in Alcoholic Beverages

Cited by 33 publications

References 11 publications

Dimethyl Sulfide – Significance, Origins, and Control

Dimethyl Sulfide – Significance, Origins, and Control

A rapid and sensitive method for dimethylsulphide analysis in Brazilian sugar cane sugar spirits and other distilled beverages

Siarka w bioetanolu – przyczyny rozbieżności wyników oznaczenia zawartości techniką fluorescencji UV i ICP-OES

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