methyl thioacetate

Technical specification

Assessment

The best way to detect cooked vegetable notes in beer associated with methyl thioacetate is as follows. Cover the beer with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

Amount of flavour per capsule

267 µg per capsule

Threshold

The flavour threshold of methyl thioacetate in beer is 85 µg / l.

Origins

Methyl thioacetate is produced by lager yeast (but not by ale yeast) during fermentation. The amount produced depends on wort composition, yeast strain and fermentation conditions.

Confusions

Professional beer tasters sometimes confuse methyl thioacetate with the following flavour compounds:

• Dimethyl sulphide
• Dimethyl trisulphide
• Dimethyl disulphide

Importance

Methyl thioacetate is a positive sulphury flavour note in some lagers. It can be perceived as an off-flavour in other lagers and in all ales and stouts.

CAS registry number

The CAS registry number of methyl thioacetate is 1534-08-3.

Other names

• S-methyl ethanethioate
• ethane thioic acid S-methyl ester
• methane thiol acetate
• S-methyl acetothioate
• S-methyl ethane thioate
• S- methyl ethanethioate
• 1-methyl sulfanyl ethanone
• (methyl thio) acetate
• S-methyl thioacetate

Remarks

As a sulphur ester, production of methyl thioacetate by yeast closely parallels that of other esters such as ethyl acetate.

Threshold distribution

Capsules per pot

10

Legal notices

This product is protected by the following trade marks and patents:

• US Patent no. D679900
• European Community Trade Mark
  Registration no. 009937574
• European Community Trade Mark
  Registration no. 009856527
• US Trade Mark Registration no. 4345057
• US Trade Mark Registration no. 4345056