Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers
Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers
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DOI：
10.1021/jf9811323
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发表时间：
1999-06-01
影响因子：
6.1
通讯作者：
Collin, S
中科院分区：
文献类型：
--
作者：
Perpète, P;Collin, S
无酒精啤酒通常因两大缺陷而受到批评：缺乏果香和浓烈的麦芽味。文献中将 3-甲基丁醛和 2-甲基丁醛描述为麦芽汁味道的主要来源。尽管在大多数麦芽和麦芽汁提取物中都检测到了大量的化合物，但这两种化合物已被证明无法赋予啤酒以麦芽汁的味道。在这项工作中，我们使用 Likens-Nickerson 微萃取器从麦芽汁中提取挥发物。所得提取物具有强烈的麦芽香味。经过 GC/MS 和 GC/嗅觉分析后，3-甲硫基丙醛被证明是关键特征，因为通过提取物稀释，它仍然是最具感官活性的化合物。体外测定表明 3-甲硫基丙醛是几种酿酒酵母还原酶的底物。对各种菌株的筛选使我们得出结论：3-甲基丁醛还原酶活性越高，3-甲硫基丙醛还原酶活性也越高。还通过体内冷接触过程监测 3-甲硫基丙醛浓度。
Alcohol-free beers are usually criticized for two major defects: a lack of fruity aroma and a strong worty flavor. 3-Methylbutanal and 2-methylbutanal are described in the literature as being predominantly responsible for the worty taste. Although detected in large amounts in most malt and wort extracts, both compounds have proven unable to confer worty taste to beers. In this work, we extracted volatiles from wort with a Likens-Nickerson microextractor. The resulting extract had a strong worty aroma. Following GC/MS and GC/olfactometry analysis, 3-methylthiopropionaldehyde turned out to be the key feature since it remained the most organoleptically active compound through extract dilution. In vitro assays showed that 3-methylthiopropionaldehyde is a substrate for several Saccharomyces cerevisiae reducing enzymes. Screening of various strains led us to conclude that the higher the 3-methylbutanal reductase activity, the higher the 3-methylthiopropionaldehyde reductase activity. Monitoring of 3-methylthiopropionaldehyde concentration through an in vivo cold contact process has also been undertaken.