Physical Sciences and Mathematics Commons^™

Synthesis And Analysis Of 6-Acetyl-1,2,3,4-Tetrahydropyridine, A Major Contributor To ‘Mousy’ Off-Flavor In Sour And Wild Beers, Liesel Krout

Thinking Matters Symposium Archive

Unexpected tastes can negatively impact consumer experience in the beer industry. One such taste, a ‘mousy’ off-flavor, is diminishing the quality of sour and wild beers throughout the brewing community. The unpleasant flavor is a result of the combined presence of three organic compounds: 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), 2-acetyl-1-pyrroline, and 2-ethyl-3,4,5,6-tetrahydropyridine. Because of its unpredictable nature, brewers must wait for the compound to disappear before distribution, costing them valuable time and revenue. The factors responsible for formation, reasons for persistence, and degradation timelines of the compounds were unknown. A method for quantification was therefore necessary to determine those characteristics, and such quantification …