Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers
(2013) Flavour and Fragrance Journal — Vol. 28, n° 3, p. 174-179 (2013)
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- 2-Sulfanyl-3-methylbutyl formate and acetate were synthesized without purification steps, quantified with a pulsed flame photometric equimolar detector, and characterized by comparison with commercially available 3-sulfanyl-3-methylbutyl formate and acetate (retention indexes, mass spectra, odour descriptors, and intensities). Both formates exhibited a typical ribes flavour, in contrast to both acetates, which were much more piquant. The sensorial threshold of 3-sulfanyl-3-methylbutyl formate was much lower (57 ng/l in beer, BE-GC-LoADS=0.0006 ng) than those measured for the three other esters. Only 3-sulfanyl-3-methylbutyl formate was perceived at the sniffing port in beer extracts. Concentrations up to 1230 ng/l were measured in pilot beers after 1 month at 20°C, although the compounds are rarely detected in commercial beers with highly oxygen-protected bottling. Accelerated ageing in the presence of oxygen confirmed the key role of oxygen. © 2013 John Wiley & Sons, Ltd.
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Citations
Tran, T. T. H., Nizet, S., Gros, J., & Collin, S. (2013). Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers. Flavour and Fragrance Journal, 28(3), 174-179. https://doi.org/10.1002/ffj.3152 (Original work published 2013)