In this paper, the behavior of sulphur compounds in brewing of sake, beer and soy sauce was described.
The main sources of sulphur compounds in brewing are thought to be the chemical degradation of sulphur-containing amino acids, and the metabolism of microorganisms.
As sulphur compounds in sake-making process, dimethyl sulphide (DMS), methyl mercaptan (MeSH), hydrogen sulphide (H
2S) and dimethyl disulphide (DMDS) were detected.
DMDS was not found in fresh sake, but found in aged sake.
S-Adenosylmethionine (AMe) eluted from yeast cell was increased from the stage of 16% alcoholic formation in main mash, and gradually decomposed to 5'-methylthioadenosine (MTA) and homoserine for storage of sake.
AMe and MTA were the components characteristic of sake.
DMS was the main sulphur compounds through processing of beer, and the remaining DMS in finished beer was considered to contribute to beer flavor, especially to the flavor of Continental lager.
DMS in soy sauce was caused by hydrolysis of soybeans, therefore it was not found in soy sauce “kiage” which brewed with traditional method.
The sulphur compounds present in these fermented foodstuffs and beverages, although present in trace amounts, were thought to contribute to the flavor of them, but also they played unfavorite role causing the off-flavor of them.
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