DIMETHYL TRISULPHIDE, ITS MECHANISM OF FORMATION IN HOP OIL AND EFFECT ON BEER FLAVOUR

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. 1978 The Institute of Brewing & Distilling