Comments

  • The compound in part responsible for the "Sunstruck" Flavor is thought to be 3-methyl-2-butene-1-thiol, but when beer was artificially flavored with this particular mercaptan, the odor was not reproduced. The reaction is between isohumulones and hydrogen sulfide. The rotten egg odor is not due to this compound, but to hydrogen sulfide.

    This information is from Nyakanen and Suomalainen, Aroma of Beer, Wine and Distilled Alcoholic Beverages.

    April 12, 2012 at 8:37 a.m.