methanethiol

4.5 µg per capsule

Mercaptan, like drains or rotting garbage”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of mercaptan character. Methanethiol arises as a result of yeast autolysis at the end of fermentation or during maturation. Formation of high levels can be due to a deficiency of amino acids in the apple juice prior to fermentation. Methanethiol imparts a sulphury character to cider reminiscent of drains or rotting garbage.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect mercaptan odours in cider is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
4.5 µg per capsule
Threshold
The flavour threshold of methanethiol in cider is 1.5 µg / l.
Origins
Methanethiol arises in cider production through yeast autolysis at the end of fermentation or during maturation. Formation of high levels of mercaptans by yeast can be indicative of a deficiency of amino acids in the apple juice.
Importance
Methanethiol is a component of the sulphury flavour character of cider. It is found in all ciders to a degree. Methanethiol is an off-flavour when present in cider in excess. Supplementation of juice with ammonium salts prior to fermentation can help control formation of mercaptans in ciders.
CAS registry number
The CAS registry number for methanethiol is 74-93-1.
Other names
  • methyl mercaptan
  • mercaptomethane
  • methane thiol
  • methyl sulfhydrate
  • thiomethanol
  • thiomethyl alcohol
Remarks
Methanethiol is the main thiol found in cider. Other thiols give similar flavour notes which have subtle differences in relation to their flavour associations.
Threshold distribution
Graph
Capsules per pot
10
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£89.00

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