Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer.
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DOI: 10.1021/acs.jafc.2c06099
Abstract: Disulfide-bonded thiols in malt and hops were first identified as possible precursors of thiols in beer. The presence of disulfide-bonded 3-mercaptohexan-1-ol (3MH) was confirmed in malt and hops by observing an 8.9-9.9 times increase in… read more here.
Keywords: disulfide; thiols malt; malt hops; bonded thiols ... See more keywords