'Sniffing out' fruity thiols in hoppy beers
Hoppy beers such as pale ales are becoming increasingly popular. One reason is their pleasant fruity aroma that partially stems from compounds called thiols. Brewers have been looking for an accurate way to track thiols in beer, but current methods typically are not sensitive enough or require use of potentially harmful substances. Now, researchers in ACS' Journal of Agricultural and Food Chemistry present an automated, solvent-less process to assess thiols at very low concentrations.
Thiols, along with other compounds such as terpenes and esters, contribute to the enjoyable odors in "hop-forward" beer styles. Although very small amounts ...











