Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer aging

Sulphanylalkyl alcohols and their corresponding acetates were investigated in 14 commercial Belgian beers. Although it was the major peak at the pulsed‐flame photometric detector, the empyreumatic 2‐sulphanylethyl acetate was found at concentrations below its individual odour threshold, estimated at...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2012-09, Vol.118 (2), p.198-204
Main Authors: Tran, Thi Thu Hang, Gros, Jacques, Bailly, Sabine, Nizet, Sabrina, Collin, Sonia
Format: Article
Language:English
Subjects:
Acetates
Beer
beer aging
Combustion
cysteine
empyreumatic aroma
esters
Flavours
hop
Odours
polyfunctional thiols
Precursors
Synthesis
Thresholds
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Summary:Sulphanylalkyl alcohols and their corresponding acetates were investigated in 14 commercial Belgian beers. Although it was the major peak at the pulsed‐flame photometric detector, the empyreumatic 2‐sulphanylethyl acetate was found at concentrations below its individual odour threshold, estimated at 40 µg/L (0–4 µg/L in most fresh beers, 5–12 µg/L in three fresh high‐bitter beers). Both the Ehrlich pathway and hop constituents contribute to this content. In 11 of the investigated samples, synthesis of 2SE‐A and 3‐sulphanylpropyl acetate (roasted, burned) continued during the first three months of storage. Although below their individual thresholds, these compounds might interact by synergy with other aged flavours. As yeast was absent from most of the investigated bottles, chemical degradation of precursors is suspected. Copyright © 2012 The Institute of Brewing & Distilling
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.24