Difference between revisions of "Isovaleric Acid"
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| − | '''Isovaleric Acid''', also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described as rancid Parmesan, or foot odor. It is not to be confused with [[Butyric Acid]], which specifically has a more bile or vomit aroma and flavor. | + | '''Isovaleric Acid''', also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described as rancid Parmesan, or foot odor. It is not to be confused with [[Butyric Acid]], which specifically has a more bile or vomit aroma and flavor. The flavor threshold of isovaleric acid is 1 mg/L <ref>[http://www.aroxa.com/beer/beer-flavour-standard/isovaleric-acid/ Aroxa. Isovaleric acid. Retreived 12/30/2015.] </ref>. |
==Production in Beer and Wine== | ==Production in Beer and Wine== | ||
Revision as of 12:41, 30 December 2015
Isovaleric Acid, also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described as rancid Parmesan, or foot odor. It is not to be confused with Butyric Acid, which specifically has a more bile or vomit aroma and flavor. The flavor threshold of isovaleric acid is 1 mg/L [1].
Production in Beer and Wine
Brettanomyces can create isovaleric acid [2]. The compound generally takes a few months to produce in beer by Brettanomyces. Brettanomyces breaks down leucine present in beer into isovaleric acid (controversial, but generally accepted) [3][4].
Isovaleric acid can also be produced by a bacteria that lives naturally on human skin and is responsible for foot odor called Staphylococcus epidermidis. It does so by degrading leucine, an amino acid present in sweat [5]. Leucine is also present in beer [6].
It has been shown in Swiss-type cheese that other bacteria, including species and strains of Streptococcus (more so) Lactobacillus (less so) can produce various amounts of isovaleric acid from leucine, as well as other compounds from other carboxylic acids. Lactobacillus is not capable of producing isovaleric acid without the presence of an alpha-keto acid, which is produced by Streptococcus thermophilus, so the presence of S. thermophilus or another alpha-keto acid producing microorganism is required for Lactobacillus to produce isovaleric acid (as well as a range of other acids). [7]. This has not been shown to occur in beer, but this may be the reason that sour mashes often have a rancid cheese off flavor (although this may also be at least partially due to Butyric Acid production during Sour Mashing).
Isovaleric acid can also be produced by the oxidation of hops [8][9].
Other Producers
Other bacteria have been shown to create isovaleric acid, and may contribute to the production of it in beer in unsanitary conditions. Bacillus amyloliquefaciens and B. atrophaeus are Gram-positive, aerobic (require oxygen for growth) bacteria and have been shown to produce isovaleric acid [10][11][12]. Xanthobacter agilis is a Gram-negative aerobic bacteria that can produce isovaleric acid [10][13]. Paenibacillus macerans is a facultative anaerobe (can utilize oxygen if present, but oxygen is not required) that can produce isovaleric acid. P. macerans is a Gram-variable bacteria, meaning that it can produce Gram-positive and Gram-negative rods [14].
Metabolic Breakdown
Brettanomyces can break down isovaleric acid into an ester called ethyl isovalerate. This ester is described as fruity, sweet, berry-like with a ripe, pulpy fruit nuance [15][16][17]. The rate of metabolic breakdown of isovaleric acid into ethyl isovalerate has not been researched, as far as the authors of this wiki know. See also Brettanomyces ester production.
References
- ↑ Aroxa. Isovaleric acid. Retreived 12/30/2015.
- ↑ Wikipedia article
- ↑ Botha, Janita J. Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines. March 2010. Pg 2, 13, 17, 18
- ↑ Oelofse, Adriaan. Investigating the role of Brettanomyces and Dekkera during winemaking. December 2008.
- ↑ Ara K, Hama M, Akiba S, Koike K, Okisaka K, Hagura T, Kamiya T, Tomita F. Can J Microbiol. 2006 Apr.
- ↑ Hall, Nutfield, Redhill, Surrey. Amino Acid Esters in Beer. Brewing Research Foundation. July 14, 1980.
- ↑ Helinck, Le Bars, Moreau, and Yvon. Ability of thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids.
- ↑ Green, C. P. The Volatile Water-Soluble Fraction Of Hop Oil. Aug 24, 1909.
- ↑ Oliver, Garret. The Oxford Companion to Beer. 2001. Pg 498.
- ↑ 10.0 10.1 Phosphate-solubilizing microorganisms associated with the rhizosphere of mangroves in a semiarid coastal lagoon. P. Vazquez, G. Holguin, M.E. Puente, A. Lopez-Cortes, Y. Bashan. 2000.
- ↑ Bacillus amyloliquifaciens. Carl Sather's website. Retrieved 10/06/2015.
- ↑ Bacillus atrophaeus: main characteristics and biotechnological applications – a review. Sandra R B R Sella, Luciana Vandenberghe, Carlos Ricardo Soccol. 2014.
- ↑ Xanthobacter agilis. The Lab Rat. Retrieved 10/06/2015.
- ↑ Paenibacillus macerans. Wikipedia. Retrieved 10/06/2015.
- ↑ Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. George A. Burdock. CRC Press, Dec 3, 2004. Pg 587.
- ↑ Supplemental Data for: Joseph, C.M.L., E.A. Albino, S.E. Ebeler, and L.F. Bisson. Brettanomyces bruxellensis aroma-active compounds determined by SPME GC-MS olfactory analysis. 2015.
- ↑ Impact of Brettanomyces on Wine. Presentation by Lucy Joseph of UC Davis. Retrieved 08/15/2015.