DMS Beer Flavour Standard
DMS (dimethyl sulphide)
DMS or Dimethyl Sulphide can be perceived as a sweetcorn, creamed corn or tomato sauce flavour. Dimethyl Sulphide is a common flavour that can occur in most beers, it can be seen as a desirable characteristic of some pale lagers but is also seen as an off flavour when present in high concentrations.
DMS is formed by a malt derived precursor during wort production. It is also produced from bacteria that have managed to contaminate the beer.
Dimethyl Sulphide is one of a range of flavours that can occur in beers, such as DMDS (Dimethyl Disulphide) and DMTS (Dimethy Trisulphide). We recommend that all levels of beer sensory panellists are trained using this Flavour Standard on a regular basis and that only advanced panellists are trained in DMDS and DMTS.
Our DMS Beer Flavour Standard is available in blister packs of 5 capsules.
To train with this flavour swirl the sample glass to release the flavour, then take short sniff near the nose.
Most sulphur compounds are quickly adapted to by the olfactory senses so short sniffs are recommended.
Dimethyl Sulphide is a recommended flavour standard of ASBC and the EBC.
GMP Flavour Standards
FlavorActiV’s GMP Flavour Standards use the pharmaceutical industry’s quality standards known as GMP – the ultimate in human consumption quality levels. All of our GMP Flavour Standards are manufactured in our dedicated GMP Flavour Centre located in the UK. Our GMP Flavour Centre was purpose built from the ground up to produce Flavour Standards of the highest quality levels. Our GMP Flavour Centre is the only one of its kind in the world and produces flavour standard material for use globally. Only GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with. Learn more here.
- Creamed corn
- Cooked vegetable
- Tomato sauce
- Sea vegetable
- Gas Chromatography
Typical concentration in beer
- 10 - 150 µg/l
Approximate flavour threshold
- 25 µg/l
Beer flavour wheel number