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Occurrence of the ribes odorant 3‐sulfanyl‐3‐methylbutyl formate in aged beers
Author(s) -
Tran Thi Thu Hang,
Nizet Sabrina,
Gros Jacques,
Collin Sonia
Publication year - 2013
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3152
Subject(s) - sulfanyl , chemistry , formate , bottling line , sodium formate , organic chemistry , chromatography , food science , wine , catalysis
ABSTRACT 2‐Sulfanyl‐3‐methylbutyl formate and acetate were synthesized without purification steps, quantified with a pulsed flame photometric equimolar detector, and characterized by comparison with commercially available 3‐sulfanyl‐3‐methylbutyl formate and acetate (retention indexes, mass spectra, odour descriptors, and intensities). Both formates exhibited a typical ribes flavour, in contrast to both acetates, which were much more piquant. The sensorial threshold of 3‐sulfanyl‐3‐methylbutyl formate was much lower (57 ng/l in beer, BE‐GC‐LoADS = 0.0006 ng) than those measured for the three other esters. Only 3‐sulfanyl‐3‐methylbutyl formate was perceived at the sniffing port in beer extracts. Concentrations up to 1230 ng/l were measured in pilot beers after 1 month at 20°C, although the compounds are rarely detected in commercial beers with highly oxygen‐protected bottling. Accelerated ageing in the presence of oxygen confirmed the key role of oxygen. Copyright © 2013 John Wiley & Sons, Ltd.