Glycation and caramelization
reactions in malt lead to the formation
of 1,2-dicarbonyl compounds, which come in contact with yeast during
fermentation. In the present study, the metabolic fate of 5-hydroxymethylfurfural
(HMF) and 1,2-dicarbonyl compounds (3-deoxyglucosone, 3-deoxygalactosone,
3-deoxypentosone, 3,4-dideoxyglucosone-3-ene) was assessed in the
presence of Saccharomyces cerevisiae. HMF is degraded very fast by yeast with the formation of 2,5-bis(hydroxymethyl)furan
(BHMF). By contrast, only 7–30% of 250 μM dicarbonyl
compounds is degraded within 48 h. The respective deoxyketoses, 3-deoxyfructose
(3-DF), 3-deoxytagatose, 3-deoxypentulose, and 3,4-dideoxyfructose,
were identified as metabolites. While 17.8% of 3-deoxyglucosone was
converted to 3-deoxyfructose, only about 0.1% of 3-deoxypentosone
was converted to 3-deoxypentulose during 48 h. Starting with the parent
dicarbonyl compounds, the synthesis of all deoxyketose metabolites
was achieved by applying a metal-catalyzed reduction in the presence
of molecular hydrogen. In a small set of commercial beer samples,
BHMF and all deoxyketoses were qualitatively detected. 3-DF was quantitated
in the four commercial beer samples at concentrations between 0.4
and 10.1 mg/L.