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3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers

2000; American Chemical Society; Volume: 48; Issue: 12 Linguagem: Inglês

10.1021/jf0007380

1520-5118

Laurence Gijs, Philippe Perpète, Aurore Timmermans, Sonia Collin,

Horticultural and Viticultural Research

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. Keywords: Dimethyl trisulfide; beer aging; methional; special malts