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DIMETHYL TRISULPHIDE, ITS MECHANISM OF FORMATION IN HOP OIL AND EFFECT ON BEER FLAVOUR
Author(s) -
Peppard T. L.
Publication year - 1978
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1978.tb03903.x
Subject(s) - flavour , chemistry , hop (telecommunications) , food science , stereochemistry , organic chemistry , computer science , computer network
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.