When hops are boiled, the α-acids they contain are converted to iso-α-acids. 3-methyl-2-butene-1-thiol (MBT) can form when these iso-α-acids are exposed to UV light and sulfur. The presence of MBT in beer causes an off-flavor, even at parts per trillion concentrations. Currently, MBT is detected using chromatographic methods, which can be cost-prohibitive for microbreweries. To detect and quantify the presence of MBT in beer, this work aims to create a less expensive UV-VIS spectrophotometric method. To minimize interference effects from matrix components in beer, an extraction procedure is being developed to isolate MBT from the aqueous beer matrix into an organic solvent. A chromene derivative, 7-nitro-2,3-dihydro-1H-cyclopenta[b]chromen-1-one, has shown colorimetric reactivity towards MBT at low parts per billion levels. Following MBT extraction, the UV/VIS spectroscopy method using the chromene derivative as a probe will be optimized to detect MBT at parts per trillion levels. Ideally, microbreweries will be able to use this method in-house to reduce quality control costs.

Quality control in beer:  Colorimetric detection of 3-methyl-2-butene-1-thiol

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.