Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors during Fermentation

Noba, Shigekuni; Kikuchi, Kaori; Yako, Nana; Irie, Taku; Kobayashi, Minoru; Uemura, Kazuhiko

doi:10.1080/03610470.2020.1812992

Cited by 4 publications

(3 citation statements)

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“…Thus, the introduction of the HTHP treatment of hops into the brewing process has made it possible to impart the spectacular aroma and rich flavor of hops to beer without using excessive amounts of hops. However, optimization of conditions related to temperature, time, pH, and DO is important because excessive heat load and excess DO lead to the degradation and oxidation of isohumulone and an increase in 2,3-epoxy-3-methyl-butanal, a substrate for onion-like off-flavors. , …”

Section: Discussionmentioning

confidence: 99%

“…However, optimization of conditions related to temperature, time, pH, and DO is important because excessive heat load and excess DO lead to the degradation and oxidation of isohumulone and an increase in 2,3-epoxy-3-methyl-butanal, a substrate for onion-like offflavors. 25,26 ■ ASSOCIATED CONTENT * sı Supporting Information…”

Section: Brewing Trial With Hthp-treated Hop Solutionmentioning

confidence: 99%

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Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops

Inui,

Hayashi,

Abe

et al. 2024

ACS Food Sci. Technol.

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The aroma, flavor, and bitterness characteristics of hops in beer vary greatly depending on the timing of hop addition during the brewing process. In general, whirlpool and dry hopping are used to give the beer a rich aroma. However, these techniques are very inefficient uses of hops. In this study, we investigated a brewing process in which hops are boiled in a sealed hightemperature, high-pressure (HTHP) aqueous solution and then added to a whirlpool to achieve both rich hop aroma and flavor. Hop addition concentration, temperature above 100 °C, time, pH, and dissolved oxygen were investigated to understand the effects of different conditions on the extraction of different hop components. The results showed that HTHP treatment was effective in the isomerization of humulone, utilization of aroma compounds and polyphenols, release of aglycones and free thiols, and formation of fatty acid esters after fermentation, giving the beer a rich aroma and pleasant bitterness.

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Section: Discussionmentioning

confidence: 99%

Section: Brewing Trial With Hthp-treated Hop Solutionmentioning

confidence: 99%