New definition of lightstruck-flavour in beer

When exposed to sunlight, i.e. if bottled in green or white glass, beer quickly develops an off-odour usually referred to as “sunstruck-flavour”. For about 50 years, 3-methyl-2-butenthiol (MBT) has been assumed to be the only cause of lightstruck-flavour, particularly due to its very low odour threshold. Several past studies suggest that the formation of thiol is a result of isohumulone coming into contact with light, riboflavin and cysteine. New studies show that it is not only MBT which causes sunstruck-flavour in beer. To assess the impact of hops and light on sunstruck-flavour, both hopped and unhopped beers were analysed before and after illumination. ...

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