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Sulfur-based compounds bound to a hydrogen atom known as ''thiols'' have also been shown to be produced by yeast fermentation from hop derived precursors (suspected to be S-glutathione). So far, science has found that these include the volatile thiols 3-sulfanyl-4-methylpentan-1-ol (3S4MP; grapefruit) and 3-sulfanyl-4-methylpentyl acetate (3S4MPA; passionfruit, grapefruit). These thiols were found in beers dry hopped separately with Amarillo, Hallertau Blanc, and Mosaic hop varieties. The amounts of these two thiols were higher than expected based on the content of these thiols in the hops alone <ref name="Cibaka_2016" />. [[Omega Yeast Labs]] has bioengineered a yeast strain called [https://omegayeast.com/news/cosmic-punch-new-thiol-boosting-strain Cosmic Punch™ (British V OYL-011)] to produce significant amounts of thiols from hops and malted grains. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/ MTF thread speculating on how ''Brettanomyces'' might produce thiols].