Simulation of Pilsner-type beer aroma using 76 odor-active compounds.

Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma simulation experiments, with ethanol and water as matrices.

Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer.

2-Mercapto-3-methyl-1-butanol (2M3MB) imparts an onion-like off-flavor to beer and is believed to result from the hot aeration of brewer's wort. However, little has been reported regarding the mechanism of formation of 2M3MB. This paper investigates the precursors of 2M3MB formed during the brewing process.

Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor.

Onion-like off-flavor is a highly undesirable property in beer. Although several compounds that impart onion-like odors have been identified, the individual contribution of these compounds to the onion-like off-flavor in beer is not clear. In the present study, we searched for compounds that impart an onion-like odor by gas chromatography (GC)-olfactometry.

Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions.

Contributions of hop-derived thiols were examined. Extremely strong fruity, black currant-like aromas were detected in beers hopped with some U.S.