Volatile sulfur compounds
Volatile Sulfur Compounds (VSCs) are molecules that contain at least one sulfur atom and they evaporate at room temperature relatively easily, making them easy to smell in low concentrations.
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Hydrogen sulfide is the most common VSC that causes off flavors in fermented beverages. Other VSCs can also be problematic in wines, such as mercaptans (AKA thiols, AKA mono-sulfides) and disulfides.[1] Dimethyl sulfide (DMS) can sometimes be a concern in beer.
| Sulfur Compound | Characteristic Odor | |
|---|---|---|
| Hydrogen Sulfide (H2S) | Rotten eggs, sewer gas | |
| Mercaptans | Methyl Mercaptan | Rotten Cabbage, burnt rubber |
| Ethyl Mercaptan | Burnt match, earthy | |
| Disulfides | Dimethyldisulfide (DMDS) | Onions, cooked cabbage, vegetal |
| Diethyldisulfide (DEDS) | Burnt rubber, garlic | |
| Dimethyl Sulfide (DMS) | Creamed corn, cooked cabbage, asparagus, vegetal | |
However not all VSCs are bad; some sulfur compounds are desirable and important for wine and beer character.[1][2][3][4][5]
In beer, the most important sulfur compound is dimethyl sulfide (DMS).[6]
Other off-flavors may include an onion-odor imparted by dimethyltrisulfide(157) or the “light-skunky” off-flavor caused by 3-methyl-2-butene-1-thiol.[7]
Catty (p-menthane-8-thiol-3-one) reminds one of tomcat urine, blackcurrant leaves, or tomato plants and is perceived at 15 ng/L. It is commonly considered as an off-flavor, but it can be desirable in some ales, especially IPAs, since p-menthane-8-thiol-3-one is associated with the flavor of certain hop varieties. However, if it is present because oxidation occurred, it is considered as an off-flavor [132].[8]
References Edit
- ↑ a b "Off Characters." Viticulture and Enology. University of California, Davis. Accessed online March 2020.
- ↑ Swiegers, JH and Pretorius, IS. "Modulation of volatile sulfur compounds by wine yeast." Applied Microbiology and Biotechnology vol 74, 2007. pp.954-960.
- ↑ Zoecklein, Bruce. "Enology Notes #133." Wine/Enology Grape Chemistry Group at Virginia Tech. August 2007.
- ↑ Huang, CW., et al. "Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context." FEMS Yeast Research. Volume 17, Issue 6, September 2017
- ↑ Mansfield, AK. "Kicking up a Stink: Treatment for Sulfur Off-Odors." Cellar Dweller. Cornell University. Apr 2010.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
- ↑ Callemien D, Collin S. Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer—a review. Food Rev Int. 2009;26(1), 1–84.
- ↑ Habschied K, Košir IJ, Krstanović V, Kumrić G, Mastanjević K. Beer polyphenols—bitterness, astringency, and off-flavors. Beverages. 2021;7(2):38.