Abstract
ABSTRACTSeveral polyfunctional thiols have been previously identified in beers made from barley and hops. These compounds have not been investigated in beers brewed with ‘non‐Western’ raw materials. Here we have performed a thiol‐specific extraction with p‐hydroxymercuribenzoic acid on a traditional ikigage sorghum beer from Rwandese peasants (use of Vernonia amygdalina just for yeast propagation), and on two pilot beers with addition (or not) of V. amygdalina in the boiling kettle, instead of hops. Gas chromatography–olfactometry, gas chromatography–mass spectrometry and gas chromatography with pulsed flame photometric detection analyses of the extracts enabled us to identify 14 polyfunctional thiols. The well‐known hop constituent 3‐methyl‐2‐buten‐1‐thiol emerged as a key flavour in the unhopped beers containing V. amygdalina (flavour dilution > 262 144). The addition of V. amygdalina during boiling also resulted in the presence of 1‐butanethiol, but the production of 2‐sulfanylethanol and 2‐sulfanylethyl acetate was inhibited. Complementary data are required to understand how V. amygdalina leaves are able to impact upon the Ehrlich pathway leading to cysteine and homocysteine‐derived thiols. Copyright © 2012 John Wiley & Sons, Ltd.
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