Effect of the reducing power of a beer on dimethyltrisulfide production during aging
(2002) American Society of Brewing Chemists. Journal — Vol. 60, n° 2, p. 68-70 (2002)
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- Abstract
- In synthetic matrices, degradation of 3-methylthiopropionaldehyde, the main precursor of dimethyltrisulfide in aged beer, is influenced by the presence of anti- and prooxidants. Surprisingly, the reducing power of the beer proved not to be a key determinant of dimethyltrisulfide production during beer aging. However, other properties of anti- and prooxidants must be taken into account, such as the ability to bind 3-methylthiopropionaldehyde (sulfitic adducts) or methanethiol (copper complexation). This binding leads, respectively, to a higher or lower dimethyltrisulfide level.
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Gijs, L., & Collin, S. (2002). Effect of the reducing power of a beer on dimethyltrisulfide production during aging. American Society of Brewing Chemists. Journal, 60(2), 68-70. https://hdl.handle.net/2078.5/90770 (Original work published 2002)