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− | '''DIMETHYL SULFIDE (DMS)'''
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− | The perceived flavor intensity can be expressed as follows where P is the perceived flavor intensity, C is a concentration of DMS in beer, and T is the taste threshold in beer:2
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− | P = (beer style constant) = ( C/T ) n
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− | The level of DMS in unmalted barley, wheat, rye and corn syrup is negligible.
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− | The amount of DMS in corn grits has been reported to be approximately 0.4 ppb.1
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− | Some typical levels of DMS and SMM in different varieties of malt are shown in Table IV.4
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− | TABLE III
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− | DMS and SMM LEVELS in TYPICAL MALTED BARLEY KERNEL
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− | MALT KERNEL DMS (ppb) SMM (ppb)
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− | 1) Husk 0.81 0.67
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− | 2) Starchy Endosperm 1.5 1.2
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− | 3) Embryo and Scutellum 5.9 2.2
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− | 4) Crospire 15.0 14.0
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− | *(Biosynthesis activity 2-4)
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− | TABLE IV
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− | REPORTED DMS and SMM LEVELS in DIFFERENT MALT VARIETIES
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− | MALT KERNEL DMS (ppb) SMM (ppb) SMM (ppb)
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− | *Larken 12.9 12.0 24.9
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− | **Proctor, Pale Ale 7.1 3.7 10.8
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− | **Klages (2 row) 9.2 2.0 11.2
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− | *U.S. Malt: (high modification, low kilning temperature)
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− | **British Malt: (moderate modification, higher kilning temperature)
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− | An American maltster reported that typical combined DMS/SMM levels in North American brewers malt averaged 10-15 ppb. But during years of high protein levels, for example the '88 drought, levels may approach 20 ppb.
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− | TABLE V
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− | SMM LEVELS in MALT vs. DMS in FINISHED LAGER BEER
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− | MALT BEER % INCREASE
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− | SMM (ppb) DMS (ppb) (SMM to DMS)
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− | 3.2 38.0 1090
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− | 4.6 61.0 1200
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− | 6.0 78.0 1200
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− | 8.4 98.0 1070
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− | TABLE VI
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− | REACTIONS CONTRIBUTING TO DMS FORMATION
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− | (CH3)2S-CH2-CH2-CH(NH2)-COOH(CH3)2 + OH >(CH3)2S<(oxidation/reduction)>(CH3)2S=O
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− | S-Methyl methionine Dimethyl sulfide Dimethyl Sulfoxide
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− | SMM DMS DMSO
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− | Infromation from http://www.abtonline.com
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