Dimethyl Sulfide – Significance, Origins, and Control

Bamforth, Charles W.

doi:10.1094/asbcj-2014-0610-01

Cited by 30 publications

(19 citation statements)

References 42 publications

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“…The decrease in DMS is expected with the use of unmalted adjuncts and is due to their reduced contents of DMS precursor, S-methylmelthionine (SMM). SMM is developed during germination of the grain and is then broken down to DMS during thermal processes such as kilning [45]. In the present data set, DMS concentrations did not directly correlate to the trend of sweetcorn/cooked vegetable aroma in the sensory evaluation.…”

Section: Analysis Of Flavour-active Fermentation Volatilescontrasting

confidence: 76%

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

2021

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Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

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Section: Analysis Of Flavour-active Fermentation Volatilescontrasting

confidence: 76%

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

2021

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“…Therefore, the impact of these volatiles on beer flavor should be explored further. For example, dimethylsulfide has been identified as a key contributor of aroma in lager-beer styles that is derived from malted barley and yeast and there have been plenty of ways (i.e., either agriculturally or via the brewing process) which have been identified to control its concentration in beer [ 26 ]. Some hop varieties have also been shown to contain DMS [ 27 ] and the concentrations of DMS in hops are likely influenced by ripening [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Lafontaine

Senn

Knoke

et al. 2020

Foods

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Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

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“…Various parameters appear to play a role in dictating the extent to which yeast can reduce DMSO and these include temperature, with lower fermentation temperatures yielding higher degrees of DMS production by yeast , and the availability of assimilable nitrogen, with more DMSO reduction at lower levels of free amino nitrogen . The control of DMS in beer was recently reviewed, wherein it was highlighted that the thermal decomposition of S‐ methylmethionine is a key source of DMS in beer .…”

Section: Introductionmentioning

confidence: 99%

Characterization of dimethyl sulphoxide reductase from brewing yeast

2017

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Dimethyl sulphoxide (DMSO) reductase is present in all brewing yeast strains tested, but is more readily detectable using activity stains on polyacrylamide gels than through direct spectrophotometric assay of crude extracts. The enzyme is detectable at higher activities in yeast cultivated at lower temperatures and this is because of increased expression of the primary gene that codes for the enzyme in yeast, MXR1. DMSO somewhat increases enzyme expression, notably in lager yeast by up to 70%, whereas methionine suppresses it. Both ale and lager strains produce enzymes of ~100,000 in molecular weight, but ion exchange chromatography divides the activity for both ale and lager yeasts into two fractions with distinct properties (heat tolerance, pH optimum, kinetic parameters). Copyright © 2017 The Institute of Brewing & Distilling

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Dimethyl Sulfide – Significance, Origins, and Control

Cited by 30 publications

References 42 publications

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Characterization of dimethyl sulphoxide reductase from brewing yeast

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