| 含硫化合物对啤酒风味的影响 |
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| 引用本文： | 张礼星,陈廷登,丁育云. 含硫化合物对啤酒风味的影响[J]. 酿酒科技, 2005, 0(5): 77-80 |
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| 作者姓名： | 张礼星 陈廷登 丁育云 |
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| 作者单位： | 1. 浙江工业大学生物与环境工程学院,浙江,杭州,310032
2. 浙江省平阳县科技局,浙江,平阳,325400 |
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| 摘 要： | 在啤酒生产过程中，蛋氨酸的转化和代谢会产生许多影响啤酒风味的含硫化合物，这些化合物在啤酒中的分布水平主要取决于酵母在发酵过程中的还原能力。在这些化合物中，蛋氨醛和二甲基三硫(DMTS)是老化啤酒中发现的两个关键的风味化合物。通过Strecker降解和酵母代谢的两个途径，蛋氨酸转化为蛋氨醛和蛋氨醇。甲硫醇是蛋氨酸通过酵母代谢的一个重要的中间产物，是二甲基二硫(DMDS)和DMTS等的前体。
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| 关 键 词： | 啤酒 风味 蛋氨酸 硫化合物 |
| 文章编号： | 1001-9286(2005)05-0077-04 |
| 修稿时间： | 2004-12-07 |
Effects of Sulfur Compounds on Beer Flavor |
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| ZHANG LI-XING,CHEN Ting-den,DING Yu-yun. Effects of Sulfur Compounds on Beer Flavor[J]. Liquor-making Science & Technology, 2005, 0(5): 77-80 |
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| Authors: | ZHANG LI-XING CHEN Ting-den DING Yu-yun |
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| Affiliation: | ZHANG Li-xing1,CHEN Ting-den1 and DING Yu-yun2 |
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| Abstract: | During beer brewing, the transform and metabolism from methionine would produce lots of sulfur compounds, the distribution of which is mainly determined by yeast reducibility in fermentation. Among all the sulfur compounds, methional and dimethyltrisulfide(DMTS) is the two key flavoring compounds in aged beer. Methionine could be transformed into methional and methionol by Strecker degradation or yeast metabolism. Methanethiol is an important intermediate product of methionine by yeast metabolism and the precursor of dimethyldusulfide(DMDS) and DMTS etc.(Tran. by YUE Yang) |
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| Keywords: | beer flavor methionine sulfur compound |
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