title: Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
abstract: Nelson Sauvin (NS) is a unique hop cultivar that was bred and grown in New Zealand. This hop gives a specific flavor (exotic fruit-like, white wine-like) to finished beers. However, the key compounds of this flavor have not yet been identified. We have attempted to identify the specific flavor compounds derived from NS. We focused on certain volatile thiols that are well-known to contribute to wine flavors, especially Sauvignon Blanc. The product made from NS (NS product) lost its specific flavor by contact with copper. Copper is well-known as an absorber of thiols in the field of wine flavor investigations. Therefore, it might point to the existence of thiols. We analyzed the NS product by GC-FPD, GC-olfactometry and GC-MS, and identified two new volatile thiols, 3-sulfanyl-4-methylpentan-1-ol (3S4MP), and 3-sulfanyl-4-methylpentyl acetate (3S4MPA). These compounds have a grapefruit-like and/or rhubarb-like odor, similar to that of Sauvignon Blanc. We quantified these compounds in the NS products and determined their thresholds. As a result, 3S4MP contained about 2-fold of its threshold in beers, and 3S4MPA was included below its threshold. However, it was confirmed that 3S4MP enhanced the flavors of 3S4MPA by synergy. Therefore, we concluded that both of the new volatile thiols would contribute to the specific odor of beers produced with NS.
authors.affiliation: Frontier Laboratories of Value Creation, Sapporo Breweries Ltd, Yaizu, Shizuoka, Japan.
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Takoi
authors.forename: Marie
authors.initials: M
authors.lastname: Degueil
authors.forename: Svitlana
authors.initials: S
authors.lastname: Shinkaruk
authors.forename: Cécile
authors.initials: C
authors.lastname: Thibon
authors.forename: Katsuaki
authors.initials: K
authors.lastname: Maeda
authors.forename: Kazutoshi
authors.initials: K
authors.lastname: Ito
authors.forename: Bernard
authors.initials: B
authors.lastname: Bennetau
authors.forename: Denis
authors.initials: D
authors.lastname: Dubourdieu
authors.forename: Takatoshi
authors.initials: T
authors.lastname: Tominaga
mesh_terms: D001515:Beer / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D027582:Humulus / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D012903:Smell; D013045:Species Specificity; D013438:Sulfhydryl Compounds / Q000032:analysis* / Q000737:chemistry; D013649:Taste; D013729:Terpenes / Q000032:analysis; D014835:Volatilization
chemical_list: D013438:Sulfhydryl Compounds; D013729:Terpenes