The possible role of volatile sulphur compounds in beer flavour
has been investigated using simple analytical methods. These methods
were studied and developed particularly for routine quality control use.
Application of the procedures to the analysis of beer volatiles
has indicated that, contrary to expectation, sulphur compounds play
litt1e part in the flavour/aroma of beers designated as "sulphury".
However the results obtained from this study suggests that a
more important aspect of beer sulphur compounds may be in the role
of flavour stability. Additionally the presence of dimethy1 sulphide
in ale has shown it to be at a lower concentration than lager. Since
the latter is produced by a different yeast and fermentation the
presence of dimethyl sulphide may highlight fundamental differences
in the raw materials and process.
Finally suggestions are made for further work on beer flavour
stability since this aspect could have fundamental repercussions on
production economics and brewing procedures.
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy of Loughborough University.