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Scientists develop method to test for fruity thiols in beer 4 Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile. Scientists from the Research Institute for Beer and Beverage Analysis in Berlin have released research which could help brewers identify a key compound that contributes to the fruity profiles of some of the world’s most popular beers.   Hoppy beers such as pale ales are becoming increasingly popular, buoyed by the craft beer craze that shows no signs of slowing down. The fruit...

 E-Mail Hoppy beers such as pale ales are becoming increasingly popular. One reason is their pleasant fruity aroma that partially stems from compounds called thiols. Brewers have been looking for an accurate way to track thiols in beer, but current methods typically are not sensitive enough or require use of potentially harmful substances. Now, researchers in ACS' Journal of Agricultural and Food Chemistry present an automated, solvent-less process to assess thiols at very low concentrations. Thiols, along with other compounds such as terpenes and esters, contribute to the enjoyable odors i...