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Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers

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Tran, Thi Thu Hang [UCL] Nizet, Sabrina [UCL] Gros, Jacques [UCL] Collin, Sonia [UCL]

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.

Document type Article de périodique (Journal article) – Article de recherche
Access type Accès interdit
Publication date 2013
Language Anglais
Journal information "Flavour and Fragrance Journal" - Vol. 28, no. 3, p. 174-179 (2013)
Peer reviewed yes
Publisher Wiley Periodicals, Inc.
issn 0882-5734
Publication status Publié
Affiliation UCL - SST/ELI/ELIM - Applied Microbiology
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Bibliographic reference Tran, Thi Thu Hang ; Nizet, Sabrina ; Gros, Jacques ; Collin, Sonia. Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers. In: Flavour and Fragrance Journal, Vol. 28, no. 3, p. 174-179 (2013)
Permanent URL http://hdl.handle.net/2078.1/129175