Beer : Health and Nutrition

Table 3.16 Some vicinal diketones and their reduced derivatives in beer.
Table 3.18 Some aldehydes in beer.
The Basics of Malting and Brewing 85
Material Flavour descriptor Typical range detectable (mg/L)
Diacetyl Butterscotch 0.01–0.4
2,3-pentanedione Honey 0.1–0.15
2,3-hexanedione Strawberry < 0.01
Acetoin Fruity, mouldy, woody 1–10
3-hydroxy-2-pentanone 0.05–0.07
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).
Table 3.17 Some sulphur-containing compounds in beer.
Sulphur compound Descriptor Typical range detectable (mg/L)
Hydrogen sulphide Rotten egg 0.001–0.02
Ethyl mercaptan Rotting leek, onion, garlic, egg 0.001–0.02
Dimethyl sulphide Cooked vegetable, corn,
blackcurrant
0.01–0.2
Diethyl disulphide Garlic, burnt rubber 0.001–0.01
Methionyl acetate Mushrooms 0.013–0.03
Methional Mashed potato < 0.05
3-methyl-2-butene-1-thiol Skunk 0.00001–0.03
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).
Aldehyde Flavour descriptor Typical range detectable (mg/L)
Acetaldehyde Green apples 2–20
Butyraldehyde Melon, varnish 0.03–0.2
3-Methylbutanal Unripe banana 0.01–0.3
Hexanal Bitter, vinous 0.003–0.07
trans-2-nonenal Papery, cardboard 0.00001–0.002
Source: most numbers given in Tables 3.13 to 3.18 are derived from Moll (1991).