Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast

Noba, Shigekuni; Kikuchi, Kaori; Kato, Taku; Kusunoki, Keizo; Toyota, Saki; Kobayashi, Minoru; Uemura, Kazuhiko; Nishiyama, Makoto

doi:10.1080/03610470.2020.1812993

Cited by 3 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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%

See 1 more Smart Citation

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Brewing Trial With Hthp-treated Hop Solutionmentioning

confidence: 99%

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.

View full text Add to dashboard Cite

show abstract

“…The threshold of ethanethiol has been reported as 0.03 μg/L in 20% ethanol [ 41 ]. As a side note, hydrogen sulfide has also been reported to act as a sulfur donor in the formation of an onion-like off-flavor in beer, namely 2-methyl-3-sulfanylbutan-1-ol [ 50 , 51 ]. Hence, because the formation of hydrogen sulfide is associated with fermentation speed and sulfur-containing amino acids, fermentation conditions might be a key target for controlling unpleasant sulfur volatiles.…”

Section: Formation and Removal Of Sulfur Compounds In The Whisky Prod...mentioning

confidence: 99%

A Narrative Review of Sulfur Compounds in Whisk(e)y

Wanikawa¹,

Sugimoto²

2022

Molecules

View full text Add to dashboard Cite

The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.

show abstract

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

Kato

Takahashi²

2022

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast

Cited by 3 publications

References 25 publications

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

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

A Narrative Review of Sulfur Compounds in Whisk(e)y

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

Contact Info

Product

Resources

About