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  • 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.

3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.

Journal of agricultural and food chemistry (2001-04-21)
L Gijs, P Perpète, A Timmermans, S Collin
摘要

Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as another potential precursor in aged beers. Spiking either fresh beer or wort before boiling leads in all cases to higher levels of DMTS after storage. Moreover, special malts with a high level of 3-methylthiopropionaldehyde also favor polysulfide synthesis. A higher pH should increase this onion-like off-flavor, whereas a low pH is unfortunately known to enhance the cardboard flavor of aged beers. 3-methylthiopropanol, issued from yeast reducing activity, can be considered as an additional DMTS source during aging.

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Sigma-Aldrich
二甲基三硫化物, ≥98%, FG
Supelco
二甲基三硫化物, analytical standard