对3-甲硫基丙醛在啤酒中的风味特点及对啤酒麦汁味的影响进行了研究,并对其在啤酒中的阈值进行了测定,研究结果表明啤酒中3-甲硫基丙醛具有类似于谷物蒸煮的味道,描述为麦皮味,与麦汁味相近,且其含量的高低与麦汁味成显著正相关,可以用3-甲硫基丙醛作为表征啤酒麦汁味的指标。经感官品评测定其在啤酒中的差别阈值为5.0μg/L。对样品进行蒸馏萃取结合GC-MS,建立了一种测定麦汁或啤酒中3-甲硫基丙醛的方法,采用外标法定量,该法的相关系数为0.9952,精密度为4.57%,回收率为83.71%～92.48%,检出限为0.015μg/L。应用这一方法检测了不同啤酒中3-甲硫基丙醛的含量,发现普通啤酒都在50μg/L以下,结合其差别阈值,得到啤酒中3-甲硫基丙醛的控制标准为不超过55μg/L。

The flavor characteristic of 3-methylthiopropionaldehyde in beer and its contribution to the beer wort flavor were researched,its threshold in beer was also determined.The results indicated that the flavor of 3-methylthiopropionaldehyde was grist braised.It resembled beer wort flavor and its content is positively correlated with the beer wort flavor.Therefore,3-methylthiopropionaldehyde could manifest the wort flavor of beer.Distinctive threshold in beer was 5.0μg/L.Distillation and liquid/liquid extraction were operated on samples.Following GC/MS quantification,we could obtain its content.The correlation coefficient of 3-methylthiopropionaldehyde by external standard method was 0.9952.The precision was 4.57%.The recoveries were 83.71%~92.48%,with the limit of detection was 0.015μg/L.Different beers were analyzed with this method and the result showed a below 50μg/L content of 3-methylthiopropionaldehyde,which should be the upper limit of control standard.