The influence of metal ions on concentrations of flavour‐active sulphur compounds measured in beer using dynamic headspace sampling

Addition of copper(II) ions (≤1.6 mg litre −1 ) to beer significantly reduced ( P ≤ 0.05) concentrations of hydrogen sulphide and ethanethiol measured in beer, but had no effect on methyl sulphide, methyl thioacetate and methyl disulphide. Zinc, iron(III), manganese(II), nickel, lead(II) and tin(II) ions, at similar concentrations, had no effect on any of the sulphur volatiles. When metal ions were added at a concentration of 1 glitre −1 zinc, iron(III) and lead(II) reversibly bound hydrogen sulphide and enthanethiol.