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The influence of metal ions on concentrations of flavour‐active sulphur compounds measured in beer using dynamic headspace sampling
Author(s) -
Walker Martin D
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670105
Subject(s) - chemistry , zinc , ethanethiol , metal ions in aqueous solution , sulfur , copper , manganese , inorganic chemistry , nickel , metal , ion , tin , hydrogen sulphide , hydrogen , nuclear chemistry , organic chemistry
Addition of copper(II) ions (≤1.6 mg litre −1 ) to beer significantly reduced ( P ≤ 0.05) concentrations of hydrogen sulphide and ethanethiol measured in beer, but had no effect on methyl sulphide, methyl thioacetate and methyl disulphide. Zinc, iron(III), manganese(II), nickel, lead(II) and tin(II) ions, at similar concentrations, had no effect on any of the sulphur volatiles. When metal ions were added at a concentration of 1 glitre −1 zinc, iron(III) and lead(II) reversibly bound hydrogen sulphide and enthanethiol.