ON THE SUNSTRUCK FLAVOUR OF BEER
Open Access
- 10 September 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (5) , 291-292
- https://doi.org/10.1002/j.2050-0416.1978.tb03891.x
Abstract
It has been confirmed that sunstruck flavour is due to the formation of 3-methyl-2-butene-1-thiol formed by photolysis of iso-α-acids in the presence of sulphur-containing amino acids.Keywords
This publication has 3 references indexed in Scilit:
- Surface treatment, deactivation and coating in (GC)2 (glass capillary gas chromatography)Chromatographia, 1977
- ORGANOLEPTIC TRIALS WITH HOP BITTER SUBSTANCESJournal of the Institute of Brewing, 1970
- Composition of Sunstruck Flavor Substance and Mechanism of its EvolutionProceedings. Annual meeting - American Society of Brewing Chemists, 1961