Product Description
Sensory Terms
– Dimethyl Trisulphide (DMTS)
– Cooked Onion
– Garlic
– Swampy
– Sulphurous
Cause of Flavour
Onion or Dimethyl Trisulphide (DMTS) is one over a number of sulphur flavours that occur as part of the brewing process in beer. It can be produced by sulphur containing amino acids during wort boiling and from the oxidisation of Methanethiol. Generally DMTS is purged during fermentation by carbon dioxide.
In non-alcoholic beverages DMTS occurs from source water contamination- from broken down vegetation into sulphurs and other flavours. It also can form via product breakdown – sugar and flavour decomposition in final products.
Other Information
Beer Flavour Wheel Number: 0736
Typical concentration seen- 0.05 – 0.3 ug / l
Standard recommended by Peppard (J Inst Brew, 91, 364-369).
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