On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor

Komarek, D.; Hartmann, Katja; Schieberle, Peter; Deibler, K. D.; Delwiche, J.

doi:10.1201/9780203912812.ch34

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of the isotopically labeled internal standards were synthesized as listed in a previous study: In addition, [ 2 H 2 ]-methylpropanol, [ 2 H 2 ]-( Z )-3-hexenol, [ 2 H 2 ]-butanoic acid, [ 2 H 5 ]-ethyl pentanoate, [ 2 H 3 ]-hexanoic acid, [ 13 C 2 ]-3-hydroxy-4,5-dimethyl-2(5 H )-furanone, [ 2 H 2 ]-3-methylbutanoic acid, [ 2 H 2 ]-octanoic acid, and [ 13 C 2 ]-phenylacetaldehyde were synthesized as previously reported. [ 13 C 2 ]-Phenylacetic acid was bought from Merck.…”

Section: Methodsmentioning

confidence: 99%

Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Uselmann

Schieberle

2015

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

In the volatile fraction isolated from a commercial Cognac by means of extraction/SAFE distillation, 39 odor-active areas were detected, among which (E)-β-damascenone showed the highest flavor dilution (FD) factor of 2048 followed by 2- and 3-methylbutanol, (S)-2-methylbutanol, 1,1-diethoxyethane, ethyl methylpropanoate, and ethyl (S)-2-methylbutanoate, as well as 4-hydroxy-3-methoxybenzaldehyde (vanilla-like) and 2-phenylethanol. The quantitation of 37 odorants by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) resulted in 34 odorants with OAVs > 1. Among them (E)-β-damascenone, methylpropanal, ethyl (S)-2-methylbutanoate, ethyl methylpropanoate, and ethyl 3-methylbutanoate together with ethanol were established as key contributors to the Cognac aroma. Finally, the overall aroma of the Cognac could be mimicked by an aroma recombinate consisting of these 34 key odorants on the basis of their natural concentrations in the Cognac using an odorless matrix to simulate the influence of the nonvolatile constituents. A comparison of the FD factors of the key odorants identified in a German brandy to those in the Cognac suggested the pair (E)-β-damascenone and ethyl pentanoate as indicators to differentiate various Cognacs from German, French, and Spanish brandies. This was confirmed by calculating a ratio of the concentrations of (E)-β-damascenone to ethyl pentanoate for 12 Cognacs and 7 brandies from Germany and 2 from France and Spain, respectively.

show abstract

Section: Methodsmentioning

confidence: 99%

Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Uselmann

Schieberle

2015

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Some authors [1,4,8,[18][19][20][21][22][23] described also the polyphenols such as catechin, epicatechin and quercitin, as protectors of the formation of this sunstruck flavor. The protective effect of polyphenols was described as (1) quenching both the singlet-and triplet-excited states of riboflavin with rates close to the diffusion control [22], (2) to preserve riboflavin absorbance in light-exposed model beers by quenching its excited energy state, and (3) a possible extraction of electrons by isohumulones from the polyphenols and the latter from photo-reduced riboflavin returning this to its original state [4].…”

Section: Introductionmentioning

confidence: 99%

Variation of sunstruck flavor-related substances in malted barley, triticale and spelt

Muñoz-Insa

Gastl

Becker

2015

Eur Food Res Technol

View full text Add to dashboard Cite

had a negative influence on the content of cysteine, methionine and tryptophan of triticale. The germination time and temperature showed a negative influence on the tryptophan content of spelt. With the knowledge gained, the potential of different cereals for its use in the development of malted cereal-based beverages can be determined. Moreover, the influence of malting process on the content of these substances as well as differences between the raw materials was defined.

show abstract

On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor

Cited by 2 publications

References 0 publications

Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Variation of sunstruck flavor-related substances in malted barley, triticale and spelt

Contact Info

Product

Resources

About