The photochemically induced degradation of wort and hop components rapidly leads to the formation of the so-called sunstruck flavor in beer. By application of the Sensomics approach on beer volatiles, the key role of 3-methyl-2-buten-1-thiol was elucidated and further off-flavor compounds were identified for the first time. Systematic model studies allowed conclusions on their precursors, formation mechanisms and the role of riboflavin and thiols in off-flavor generation. Opportunities to mitigate the sun-struck flavor, for example in white bottles are presented.
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The photochemically induced degradation of wort and hop components rapidly leads to the formation of the so-called sunstruck flavor in beer. By application of the Sensomics approach on beer volatiles, the key role of 3-methyl-2-buten-1-thiol was elucidated and further off-flavor compounds were identified for the first time. Systematic model studies allowed conclusions on their precursors, formation mechanisms and the role of riboflavin and thiols in off-flavor generation. Opportunities to mitiga...
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