Methionine: A Key Amino Acid for Flavour Biosynthesis in Beer

Perpète, Philippe; Gijs, Laurence; Collin, Sonia

doi:10.1002/9780470696040.ch20

Cited by 6 publications

(10 citation statements)

References 18 publications

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“…As an undesired off-flavor, the worty flavor is the most prominent flavor that is characterized by potato-like unfermented wort. Several carbonyl compounds (e.g., 3-methylbutanal, 2-methylbutanal, and 3-methylpropionaldehyde) with very low odor threshold values contribute to the worty off-flavor (Perpete & Collin, 1999;Perpète & Collin, 2000;Perpete, Collin, & Collin, 2003). Worty off-flavor arise when aldehydes -that are produced during wort boiling -are not reabsorbed by yeast cells and reduced to alcohol during dealcoholization (Sohrabvandi et al, 2010).…”

Section: Sensory Analysis Was Conducted In Individual Taste-booths Atmentioning

confidence: 99%

Exploring the flavor life cycle of beers with varying alcohol content

Missbach

Majchrzak

Sulzner

et al. 2017

Food Science & Nutrition

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Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers’ willingness to drink alcohol‐reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine different beers among three types of beer with varying alcohol content to assess the Flavor Life Cycle. Results show that beers with different alcohol content displayed similar flavor dominance (e.g., bitterness) and displayed differences in worty‐off flavor, malty flavor, and astringency. In alcohol‐free beers, worty‐off flavor was most pronounced in dominating between 5 and 30 s and malty flavor increased after swallowing. For bitterness and astringency, higher alcohol content resulted in higher flavor dominance, especially prior to swallowing (≤40 sec). Based on these findings, we provide some brief advice to minimize unfavorable flavor experience during consumption of beer with lower alcohol. For now, consumers who want to enjoy beers with lower alcohol should consider flavor changes and focus on the favored and defocus on the less favored flavors.

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Section: Sensory Analysis Was Conducted In Individual Taste-booths Atmentioning

confidence: 99%

Exploring the flavor life cycle of beers with varying alcohol content

Missbach

Majchrzak

Sulzner

et al. 2017

Food Science & Nutrition

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“…Certain fungi, including some yeasts, possess such activities (Helinck et al, 2000;Spinnler et al, 2001). Arfi et al (2002) have mentioned this type of activity and methanethiol production has also been shown in S. cerevisiae (Perpète et al, 2002). Alternatively, methanethiol may be formed by entirely nonenzymic processes.…”

Section: Introductionmentioning

confidence: 99%

Methionine catabolism inSaccharomyces cerevisiae

Perpète

Duthoit

Maeyer

et al. 2006

FEMS Yeast Research

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The catabolism of methionine to methionol and methanethiol in Saccharomyces cerevisiae was studied using (13)C NMR spectroscopy, GC-MS, enzyme assays and a number of mutants. Methionine is first transaminated to alpha-keto-gamma-(methylthio)butyrate. Methionol is formed by a decarboxylation reaction, which yields methional, followed by reduction. The decarboxylation is effected specifically by Ydr380wp. Methanethiol is formed from both methionine and alpha-keto-gamma-(methylthio)butyrate by a demethiolase activity. In all except one strain examined, demethiolase was induced by the presence of methionine in the growth medium. This pathway results in the production of alpha-ketobutyrate, a carbon skeleton, which can be re-utilized. Hence, methionine catabolism is more complex and economical than the other amino acid catabolic pathways in yeast, which use the Ehrlich pathway and result solely in the formation of a fusel alcohol.

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“…Rychlost oxidace roste s teplotou hvozdění. Rozsáhlejší oxidace dimethylsulfidu vede ke vzniku dimethylsulfonu [1].…”

Section: úVodunclassified

“…The rate of oxidation increases with kilning temperature. More extensive oxidation of dimethyl sulphide results in the origin of dimethyl sulfone [1].…”

Section: Introductionmentioning

confidence: 99%

Determination of methionine in malt.

Mikulíková¹,

Svoboda²,

Benešová³

et al. 2009

Kvasny Prum

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Těkavé sirné látky mají nezanedbatelnou roli v senzorické jakosti piva. Jejich prekursory jsou sirné aminokyseliny a hlavně sirná aminokyselina methionin. Byl sledován obsah methioninu ve sladech vyrobených ze šesti odrůd ječmene (Bojos, Jersey, Malz, Prestige, Tolar a Xanadu) ze dvou lokalit (Branišovice, Hrubčice). Dále byl sledován obsah methioninu v závislosti na teplotě hvozdění (pražení). Byla optimalizována metoda stanovení methioninu ve sladu pomocí plynové chromatografie se selektivním plamenofotometrickým detektorem. Při validaci metody se dosáhlo těchto parametrů LOQ 1,6, R 2 0,99974, RSD 15 %.

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Methionine: A Key Amino Acid for Flavour Biosynthesis in Beer

Cited by 6 publications

References 18 publications

Exploring the flavor life cycle of beers with varying alcohol content

Exploring the flavor life cycle of beers with varying alcohol content

Methionine catabolism inSaccharomyces cerevisiae

Determination of methionine in malt.

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