Answers are grounded in this paper and cite their sources.
It has been confirmed that sunstruck flavour is due to the formation of 3-methyl-2-butene-1-thiol formed by photolysis of iso-α-acids in the presence of sulphur-containing amino acids.
No takes yet. Share an insight, caveat, or question.
Gunst et al. (1978) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: