Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor

Noba, Shigekuni; Yako, Nana; Kobayashi, Minoru; Masuda, Shōgo; Watanabe, Tetsuya

doi:10.1016/j.jbiosc.2017.05.009

Cited by 7 publications

(5 citation statements)

References 13 publications

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“…Innovation and competition among macro- and microbreweries increased subtle variations and experimentation in malt selectivity, hop varieties, brewing, and fermentation techniques. − As a result, a wide spectrum of unique tastes and aromas has increased along with off-flavors. Likewise, onion-like off-flavor which is caused by 2-mercapto-3-methyl-1-butanol (2M3MB) and 3-mercapto-3-methyl-1-butanol (3M3MB), aldehydes, e.g., acetaldehyde with “grassy” off-flavor if concentration is above 10–20 mg L –1 , and mousy off-flavor associated with N-heterocyclic abundance. − …”

Section: Molecular Approach Of Mousy Off-flavormentioning

confidence: 99%

“…First, APY, ATHP, and ETHP can develop from metabolic pathways involving microbial communities. Second, pyridines and pyrrolines can be Maillard and Strecker degrading products, which are formed during the kilning of malt, especially with higher roast levels. ,,, Due to limited studies and analytical methods as well as complex processes and variables of different beverage matrices, it is unclear which pathways play a more significant role in forming mousy off-flavor. − …”

Section: Microbial and Chemical Pathways Of N-heterocycles Formationmentioning

confidence: 99%

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A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grainbased beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

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Section: Molecular Approach Of Mousy Off-flavormentioning

confidence: 99%

Section: Microbial and Chemical Pathways Of N-heterocycles Formationmentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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“…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

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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.

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“…The honey aroma variability is a direct consequence of the chemical profile of its volatile compounds, which are mostly derived from the floral nectar collected by the bees, but also formed during processing and storage of the product 2,3 . Off‐flavors or aromatic defects are a constant problem in the production of food products in general, and particularly in honey, which often have a significant impact on the final sensory quality of the product, as well as their price and marketing possibilities 4 …”

Section: Introductionmentioning

confidence: 99%

“…2,3 Off-flavors or aromatic defects are a constant problem in the production of food products in general, and particularly in honey, which often have a significant impact on the final sensory quality of the product, as well as their price and marketing possibilities. 4 Since 1998, sensory analysis of honey is performed under the auspices of the International Honey Commission 5 ; which has created a 'honey odor and aroma wheel' to facilitate the evaluators judgment. 6,7 Several studies have identified descriptors that characterize the aroma of honey from different botanical origins, which include a series of aromatic defects.…”

Section: Introductionmentioning

confidence: 99%

Fecal descriptor in honey: indole from a floral source as an explanation

et al. 2022

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Background: Animal odor, is one of the most common aroma defects described in the honey odor aroma wheel. It comprises two secondary descriptors: 'fecal' and 'cowshed'. However, the compounds responsible for these honey defects have not been fully identified. In this context, the aim of this work was to identify the compounds responsible for the aromatic defect 'fecal' in Uruguayan honeys by means of gas chromatography coupled to olfactometry (GC-O).Results: Samples of honey described by beekeepers as having fecal aroma were analyzed by GC-O and gas chromatography coupled to mass spectrometry (GC-MS). Through GC-O, it was possible to establish the region of the chromatogram corresponding to the fecal descriptor, while the GC-MS analysis allowed to identify indole as the compound responsible for the fecal descriptor. The content of indole in the analyzed samples ranged between 132 and 414 ∼g kg −1 . The melissopalynological analysis indicated the presence of Scutia buxifolia ('quebracho' or 'coronilla') pollen in all samples studied. The volatile profile of Scutia buxifolia flowers was evaluated during the full day, enabling the identification of indole as one of its components. The detection threshold value for indole in honey was experimentally determined as 64 ∼g kg −1 of honey, a value lower than the concentration found in the evaluated samples.Conclusion: Results from the study allowed the identification of indole as the compound responsible for the 'fecal' aroma defect in Scutia buxifolia honeys.

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Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor

Cited by 7 publications

References 13 publications

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

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

Fecal descriptor in honey: indole from a floral source as an explanation

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