title: 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
abstract: 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.
authors: Unité de Brasserie et des Industries Alimentaires, Faculté des Sciences Agronomiques, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.
authors: L
authors: L
authors: Gijs
authors: P
authors: P
authors: Perpète
authors: A
authors: A
authors: Timmermans
authors: S
authors: S
authors: Collin
mesh_terms: D000447:Aldehydes / Q000032:analysis* / Q000378:metabolism; D001515:Beer / Q000032:analysis*; D013440:Sulfides; D013997:Time Factors
chemical_list: D000447:Aldehydes; D013440:Sulfides; C054170:dimethyl trisulfide; C005556:propionaldehyde