Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer

Noba, Shigekuni; Yako, Nana; Sakai, Hiroaki; Kobayashi, Minoru; Watanabe, Tetsuya

doi:10.1016/j.foodchem.2018.02.092

Cited by 9 publications

(3 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, it has been shown that mutant yeast cells and transformants that overproduce specific higher alcohol, will exhibit a corresponding increase in the respective acetate ester synthesis. This suggests that the fusel alcohol availability actually impacts the production of the derived esters [9,55,56,57].…”

Section: Beer Volatile Estersmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

View full text Add to dashboard Cite

The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

show abstract

Section: Beer Volatile Estersmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

View full text Add to dashboard Cite

show abstract

“…[22] The main precursor of 2M3MB formed by yeast during beer fermentation has been identified as 2, 3-epoxy-3-methylbutyraldehyde (EMB), with a conversion rate of about 3%, and the sulfur source can react with EMB and then reduce the terminal aldehyde. [23] Several new mercaptan precursors have been shown to exist in hops: Amarillo-glutathione S-conjugate,3-mercapto-4-methylpentane-1-ol(G3M4MP );Citra-glutathione-S-conjugate-3-mercaptoamyl-alcohol( G-3MP);Hallertau,Blanc-cysteine-S-conjugate,3-mercapt o-4-methylpentane-1-ol(Cys3M4MP);Polaris-cysteine-sconjugate 3-thio-amyl alcohol (Cys-3MP). [24] The main part of hop mercaptan potential is composed of cysteine-glutathione conjugated compounds (cysteine and G-conjugated compounds).…”

Section: Hopsmentioning

confidence: 99%

A review of biotransformation of sulfur compounds in beer brewing

Wang,

Song,

Nie

2024

BIO Web Conf.

View full text Add to dashboard Cite

A large number of polyfunctional mercaptan precursors are found in hops and malt, which are not smelled by the nose, and these substances are not fully utilized in the beer production process, and much of the research on these sulfur-containing compounds has been to further explore how to improve the expression of multifunctional thiol in beer. Three effective thiols are known to contribute significantly to the tropical flavor of wine and beer, notably 3-mercaptohexyl alcohol (3MH), 3-mercaptohexyl acetate (3MHA), and 4-methyl-4-thiopentan-2-one (4MMP). With the increasing demand for floral and tropical fruit aromas in beer in recent years, a comprehensive understanding is needed to manipulate the mechanisms by which these aromatic merthiols are expressed in beer. In this paper, the recent understanding of the release of polyfunctional thiol in beer is summarized, which provides the direction for future experimental research and will contribute to further understanding of the biological transformation of hop aroma.

show abstract

“…Some of these thiols can also be associated to food and drink odours such as the presence of 3MH as a fruity odour in wine and passionfruit, the presence of 2M3MB and 2M3MP in onions and 2M3MB in meaty flavouring in processed foods. [62][63][64][65][66] However, out of the four thiols tested, only 3MH has previously been analysed as a flavour in wine using SERS with functionalised silver nanocubes on Si wafers. 48 None of these thiols have been analysed with nanoparticles in solution, either individually or in a mixture with one another.…”

Section: Sers Spectra Of Thiols Individually and In A Mixturementioning

confidence: 99%