On the fate of branched chain fatty acids in beers
New hypothesis | Isobutyric acid, isovaleric acid, and 2-methylbutyric acid, so-called branched chain fatty acids, originate from malts, hops, and yeast fermentation. Their origin and behaviour during the beer brewing process is very complex. Ethyl esters of branched chain fatty acids (ethyl isobutyrate, ethyl isovalerate, and ethyl 2-methylbutyrate) are formed during fermentation. It is assumed that these esters simply originate from corresponding fatty acids by esterification with ethanol. This study proposes a new hypothesis for a potential biotransformation pathway of these esters in beer. The following article summarises parts of the research results that have already been published in BrewingScience, 2019, issue 6: November/December.
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