Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop <i>S</i>-Cysteine Conjugates

Tran, Thi Thu Hang; Cibaka, Marie-Lucie Kankolongo; Collin, Sonia

doi:10.1094/asbcj-2015-0130-01

Cited by 11 publications

(6 citation statements)

References 22 publications

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“…Several Saccharomyces cerevisiae yeasts display the ability to release thiols from S -conjugates under both oenological and brewing conditions. − How S. cerevisiae breaks down glutathionylated adducts to free PFTs has been investigated in grape must. − After transport into the yeast cell by the transporter OPT1 , degradation to γ-glutamyl-cysteine, cysteine–glycine, and cysteine S -conjugates occurs.…”

Section: Introductionmentioning

confidence: 99%

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Chenot

Chanvalon

Janssens

et al. 2021

J. Agric. Food Chem.

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The occurrence of a substantial pool of cysteinylated and glutathionylated forms of polyfunctional thiols has been evidenced for several dual-purpose hop varieties, and so is the ability of Saccharomyces cerevisiae yeast to release free thiols from these forms through fermentation. The present work aimed to investigate the effect of temperature, wort density, maturation time, and strain on the efficiency of free thiol release by S. cerevisiae yeasts. Model media at 12, 15, or 17°P were spiked with three cysteinylated (Cys-) or three glutathionylated (G-) sulfanylalkyl alcohols (Cys-or G-3-sulfanylpentan-1-ol, 3-sulfanyl-4-methylpentan-1-ol, and 3sulfanylhexan-1-ol), fermented for 7 days at 18, 24, and 28 °C, and kept at 4 °C for varying number of days. The released sulfanylalkyl alcohols and their corresponding acetates were extracted with a Ag-ion SPE cartridge and analyzed by gas chromatography−pulsed-flame photometric detection. The wort density and yeast strain greatly affected the acetate/alcohol ratio. This ratio varied from 1 to 80% according to the yeast strain and was at its highest at 17°P and 24 °C. Maturation appeared as the crucial step for free thiol excretion from yeast cells (no thiol was recovered in the fermented worts without maturation). Among the five yeasts tested, the yeast strain SafAle K-97 released the highest level of sulfanylalkyl alcohols into the medium (up to 0.45% of the added cysteinylated adducts and 0.08% of the glutathionylated adducts), whereas S-33 or S-04 should be preferred when release of esters is sought out (release efficiencies up to 0.35% from cysteinylated adducts and 0.02% from glutathionylated adducts are observed if both the alcohol and its acetate are considered).

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Section: Introductionmentioning

confidence: 99%

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Chenot

Chanvalon

Janssens

et al. 2021

J. Agric. Food Chem.

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“…Occurrence of thiol precursors in both malts and hops was firstly hypothesized in 2008 (Toru Kishimoto, Morimoto, Kobayashi, Yako, & Wanikawa, 2008) and few years later, Cys-3MH was identified in hop (Gros, Peeters, & Collin, 2012). Cys-3MH was considered as precursor of 3MH thanks to an enzymatic degradation promoted by the yeast during bottle refermentation or during Belgian beer ageing (Nizet, Gros, Peeters, Chaumont, Robiette, & Collin, 2013;Tran, Cibaka, & Collin, 2015). The first quantification of Cys-3MH revealed that Cys-3MH might be present until 1641 ppb as 3MH equivalent in Cascade hop variety (Gros, Tran, & Collin, 2013).…”

Section: Hops and Malts: Mechanisms And Precursorsmentioning

confidence: 99%

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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“…Free forms of these compounds were detected only after maturation (GC-PFPD). According to Tran et al [ 163 ], the release of cysteinated thiols can occur during the first months of storage, even in the absence of yeast cells. However, after one year of storage, the concentrations of sulfanyl-4-methylpentan-2-one, 3-sulfanylhexan-1-ol (3SHol), and 3-sulfanyl-3-methylbutan-1-ol (3S3MBol) were significantly reduced (assessed by GC-PFPD and GC-MS).…”

Section: Problemsmentioning

confidence: 99%

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

Klimczak,

Cioch-Skoneczny,

Duda-Chodak

2023

Molecules

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Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the ‘craft beer revolution’ trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.

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Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates

Cited by 11 publications

References 22 publications

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Spotlight on release mechanisms of volatile thiols in beverages

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

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