. 2023 Jan 26;11(2):316. doi: 10.3390/microorganisms11020316

Table 4.

Characterization of main volatile compounds quantified from beer produced in 2 L fermentation with selected yeasts. Values correspond to the mean and standard deviation. Detection threshold values refer to values obtained from traditional alcoholic beer.

Compound	Odor Description	Detection Threshold (mg L ⁻¹)	NCYC 336—P. fermentans			NCYC 500—L. mrakii			NCYC 730—S. ludwigii			NCYC 2546—C. spandovensis			NEER—P. kluyveri			SafBrew™ LA-01			MN-229			MN-851
Compound	Odor Description	Detection Threshold (mg L ⁻¹)	(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)			(mg L ⁻¹)
Higher alcohols
Propanol	Alcohol ^a	600 ^e, 800 ^f,g	4.40	±	3.45	2.34	±	0.04	3.06	±	0.12	3.96	±	1.72	3.15	±	0.55	4.21	±	0.63	5.46	±	0.61	9.90	±	0.19
Isobutanol	Alcohol ^a	100 ^e, 200 ^f,g	5.87	±	0.41	3.16	±	0.06	9.55	±	0.03	3.81	±	1.34	7.22	±	1.94	4.40	±	0.07	4.88	±	0.94	11.32	±	0.06
Amyl Alcohol	Alcohol, banana, medicinal, solvent, fruity ^a	50–70 ^h	9.46	±	0.94	5.69	±	0.06	20.87	±	0.31	8.07	±	3.24	5.06	±	1.41	20.45	±	0.60	15.73	±	3.17	36.06	±	0.17
Esters
Ethyl Acetate	Solvent, fruity, sweetish ^b	25–30 ^h	0.67	±	0.13	52.18	±	25.54	2.27	±	0.19	1.59	±	1.01	32.59	±	8.27	2.79	±	0.03	3.65	±	0.87	5.56	±	0.26
Isoamyl acetate	Banana, apple, solvent, estery, pear ^b	1.2 ^f,h,i,2 ^h	0.00	±	0.00	0.94	±	0.24	0.83	±	0.30	0.26	±	0.24	9.06	±	1.94	0.38	±	0.02	0.35	±	0.04	0.69	±	0.01
Vicinal diketones
Diacetyl	Butter ^a	0.15 ^c	0.14	±	0.02	0.11	±	0.00	0.07	±	0.01	0.31	±	0.03	0.11	±	0.03	0.08	±	0.01	0.06	±	0.02	0.04	±	0.00
2,3-Pentanedione	Honey, toffee-like ^c	1–1.5 ^j	0.02	±	0.00	0.02	±	0.00	0.02	±	0.00	0.08	±	0.04	0.02	±	0.00	0.03	±	0.01	0.04	±	0.01	0.03	±	0.00
Aldehydes
Acetaldehyde	Grassy, green leaves, fruity ^a	10–25 ^k	10.80	±	2.91	20.10	±	3.54	13.29	±	3.18	12.34	±	10.19	15.45	±	3.35	1.47	±	0.05	25.83	±	20.78	30.18	±	20.53
Sulfur compounds
Dimethyl sulfide (DMS)	Cabbagy, Cooked-vegetable ^d	0.025—0.030 ^d, 0.05 ⁱ	9.15	±	0.35	20.30	±	0.00	6.85	±	1.35	9.45	±	1.15	16.55	±	3.45	8.30	±	0.50	16.50	±	1.50	11.95	±	3.85

a [33], b [57], c [27], d [51], e [28], f [24], g [29], h [30], i [37], j [44], and k [46].