Model Studies and Flavor Threshold Determination of 3-Methyl-2-Butene-1-Thiol in Beer

Irwin, A. J.; Bordeleau, Luc; Barker, Roger L.

doi:10.1094/asbcj-51-0001

Cited by 26 publications

(22 citation statements)

References 2 publications

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“…It is well known that light exposure of foods and beverages triggers photoreactions that adversely affect quality, a phenomenon generally referred to as the lightstruck problem. Beer, wine, and dairy products are typically insulted by light as illustrated by their sensitivity for off‐flavour formations (perceivable at sub‐ppm levels), but also meat, fish, vegetable oils, fruit juices and soft drinks suffer from light‐induced quality changes . A few hours of irradiation, as in display cases or in illuminated cold cabinets, are sufficient for flavours to go off.…”

Section: Introduction: Food and Lightmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

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Section: Introduction: Food and Lightmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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“…Subsequent decarbonylation of the radical produces a 3-methylbut-2-enyl radical, which, after capture by a suitable sulfur source, would fi nally produce 3-methylbut-2-ene-1-thiol, MBT, the compound characterizing light-struck beer fl avour. Human scent is particularly sensitive to MBT and a few nanograms per litre are suffi cient to make lager beers unpalatable (Irwin et al, 1993). Packaging of beer in bottles, which fi lter out the blue part of visible light, protects beer from light-struck fl avour.…”

Section: Beermentioning

confidence: 99%

Light-induced quality changes in food and beverages

Andersen

Skibsted

2010

Chemical Deterioration and Physical Instability of Food and Beverages

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“…However, MBT in the beer could not be properly quantified, as a standard was not available. MBT is very unstable and has a short half-life in a diluted solution 9 . An unknown peak was also observed in both beer samples (UV and non-UV exposed) at 22.12 minutes on the chromatograph.…”

Section: Chemical Analysismentioning

confidence: 99%

“…Beer is a complex fermented beverage, in which it can be advanced that a number of chemical reactions are occurring. It has been well established that visible and UV light have detrimental effects on beer causing the socalled lightstruck flavour [2][3][4][5][6][7][8][9]11,12 . The formation of 3-methyl-2-buten-1-thiol (MBT) was shown to be responsible for the lightstruck flavour.…”

Section: Introductionmentioning

confidence: 99%

Effect of UV-C Disinfection of Beer - Sensory Analyses and Consumer Ranking

Mezui

2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(4), 348-353, 2010Ultraviolet (UV-C) light irradiation is gaining rapid acceptance within the food and beverage industry as a non-thermal disinfection technique. A series of trials, using a pilot scale UV-C treatment system, were conducted to investigate the effect of UV-C on beer with specific attention to lightstruck flavour formation. Both commercial and micro-brewed beers were treated with UV-C light at 254 nm. Samples were analysed by consumer and trained panels. Sensory analyses revealed that at a low UV-C level, lightstruck flavour was apparent and this increasingly gave way to a more intense burnt rubber off-flavour as the UV-C exposure was increased. A sample enrichment probe technique coupled with a gas chromatography-mass spectrometry (SEP/GCMS) revealed the presence of lightstruck flavour in all the treated beers.

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Model Studies and Flavor Threshold Determination of 3-Methyl-2-Butene-1-Thiol in Beer

Cited by 26 publications

References 2 publications

Flavonoids protecting food and beverages against light

Flavonoids protecting food and beverages against light

Light-induced quality changes in food and beverages

Effect of UV-C Disinfection of Beer - Sensory Analyses and Consumer Ranking

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