DIMETHYL TRISULPHIDE, ITS MECHANISM OF FORMATION IN HOP OIL AND EFFECT ON BEER FLAVOUR
Open Access
- 12 November 1978
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 84 (6), 337-340
- https://doi.org/10.1002/j.2050-0416.1978.tb03903.x
Abstract
The precursor of dimethyl trisulphide (DMTS) in hops is destroyed by sulphur dioxide during kilning, but then re-forms slowly during storage. A redox mechanism is suggested and S-methyl-cysteine sulphoxide is postulated as the DMTS-precursor. The effect of DMTS on beer flavour is described. The flavour threshold value for DMTS in a commercial beer has been found to be 0·10μg/litre.Keywords
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