Investigation of 2-Sulfanylethyl Acetate Cysteine-<i>S</i>-Conjugate as a Potential Precursor of Free Thiols in Beer

Cibaka, Marie-Lucie Kankolongo; Tran, Thi Thu Hang; Gros, Jacques; Robiette, Raphaël; Collin, Sonia

doi:10.1094/asbcj-2017-3276-01

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…[21] 2MEA S-conjugate of cysteine (2-thioglycolate; Cys-2MEA) was identified as a potential precursor of 2MEA. [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).…”

Section: Hopsmentioning

confidence: 99%

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A review of biotransformation of sulfur compounds in beer brewing

Wang,

Song,

Nie

2024

BIO Web Conf.

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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.

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Section: Hopsmentioning

confidence: 99%

“…This suggested that hops may not be the only source of mercaptan and mercaptan precursors in beer, and malt was hypothesized as another source. [32] However, further verification is still needed in combination with other precursors identified in grape (CysGly-3Mh, γGluCys-3Mh, G-3Mh-Al).…”

Section: Maltmentioning

confidence: 99%

A review of biotransformation of sulfur compounds in beer brewing

Wang,

Song,

Nie

2024

BIO Web Conf.

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“…This is particularly evident in the neutral grapes most often used for producing dry wines. In these grapes most aroma compounds are present as nonvolatile precursors, including polyolic forms (Williams et al, 1980), cysteinylated, glutathionylated, cysteinyl-glycine conjugated and glutamyl-cysteine conjugated precursors (Bonnaffoux et al, 2018;Cibaka et al, 2017;Tominaga et al, 1998), dimethyl sulfide (DMS) precursors (Segurel et al, 2005) and glycosidic precursors (Hjelmeland & Ebeler, 2015).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Aroma Formation from Grape-Derived Precursors: Temperature Effects and Predictive Potential

Lopez,

Sánchez-Acevedo,

Ferreira

2023

Preprint

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Spotlight on release mechanisms of volatile thiols in beverages

et al. 2021

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Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous foods, such as fruit and beverages. Several thiols and thiol precursors have already been reported in different plants used as raw material for beverage production, either fermented or not. We focus on those thiols in beverages and their release mechanisms from precursors during the different biotechnological steps of their processes. Volatile thiols in food can be classified in two different groups: low-molecular-weight volatile thiols, which impact the smell negatively, and volatile thiols with higher boiling points, which contribute positively to the aroma profile. The first part is devoted to volatile thiols without taking into account the highly malodorous small molecules as H 2 S, methanethiol, etc. The second part deals with precursors and the different release mechanisms induced by various processes such as extraction, roasting or fermentation, and the culture method that can influence the amount of thiol and their precursors.

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Investigation of 2-Sulfanylethyl Acetate Cysteine-S-Conjugate as a Potential Precursor of Free Thiols in Beer

Cited by 5 publications

References 18 publications

A review of biotransformation of sulfur compounds in beer brewing

A review of biotransformation of sulfur compounds in beer brewing

Kinetics of Aroma Formation from Grape-Derived Precursors: Temperature Effects and Predictive Potential

Spotlight on release mechanisms of volatile thiols in beverages

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