ビールの揮発性含硫化合物に関する研究 III  ビールのS‐メチルチオ酢酸の同定と定量

書誌事項

タイトル別名
  • Identification and Determination of S-Methyl Thioacetate in Beer
  • ビール ノ S メチル チオサクサン ノ ドウテイ ト テイリョウ ビール ノ

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説明

An unknown sulfur compound was found in trace amount in gas chromatography of the main odorous compounds responsible for sulfury and/or yeasty flavor of beer. To isolate the sulfur compound, beer (60 liter) was extracted with dichloromethane (50 liter) and the solvent was distilled off under atmospheric pressure. The fraction containing the sulfur compound in concentrated CH2Cl2-extracts was purified using a porous polymer adsorbent (Porapak Q), followed by preparative gas chromatographic separation. GC-MS analysis of the purified fraction revealed that the sulfur compound was S-methyl thioacetate.<br> A headspace method was developed for estimating S-methyl thioacetate in beer. Its content was determined in 21 kinds of commercial lager beers from 11 countries. S-Methyl thioacetate was found in a range from less than 1 to 18μg/liter. S-Methyl thioacetate was not present in hopped wort but was produced by yeast during fermentation of wort. An examination on the threshold value of S-methyl thioacetate in lager beer showed that this compound contributed to the flavor characteristics of some beers.

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