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Abstract
The best estimate threshold of 3-methyl-2-butene-1-thiol in beer was found to be 7 ng/L by the ascending method of limits. Cysteine, cystine, and inorganic sulfide were found to serve as sulfur sources for the development of lightstruck aroma in model reactions. Over the respective concentration ranges expected for riboflavin and cysteine in beer, the intensity of lightstruck aroma increases with the concentration of riboflavin but is independent of the cysteine concentration.