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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 56, 1998 - Issue 3
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Original Articles

A Source of Dimethyl Disulfide and Dimethyl Trisulfide in Grain Spirit Produced with a Coffey Still

R. D. M. PrenticeScottish Agricultural College, West Mains Road, The King's Buildings, Edinburgh, UK
,
G. McKernanInternational Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, UK
&
J. H. BryceScottish Agricultural College, West Mains Road, The King's Buildings, Edinburgh, UKCorrespondence[email protected]
Pages 99-103 | Published online: 06 Feb 2018

Citations (10)

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Hebe Parr, Irina Bolat & David Cook. (2023) Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley. Journal of the American Society of Brewing Chemists 81:1, pages 76-87.
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Articles from other publishers (9)

Tetsuya Sasaki, Hiroshi Ryuzaki, Yasunori Matsuura, Kazuhiko Maeda, Takumi Iwakiri, Yuya Yamazaki, Toshihide Michihata & Toshiki Enomoto. (2021) Changes in the Flavor Compounds in Soy Sauce Stored in Antioxidation Containers酸化防止容器で保存した醤油における開封後の香気成分変化. Nippon Shokuhin Kagaku Kogaku Kaishi 68:7, pages 306-318.
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Maria Kyraleou, Dustin Herb, Grace O’Reilly, Neil Conway, Tom Bryan & Kieran N. Kilcawley. (2021) The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods 10:2, pages 443.
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Ayaka Sonoura, Akihide Hayashi, Yoshinori Ato, Hiroaki Koga, Haruno Murayama, Makoto Tokunaga & Mitsutaka Okumura. (2019) DFT study for selective adsorption of 1, 3-dimethyltrisulfane responsible for aged odor in Japanese sake using supported gold nanoparticles. Chemistry Letters.
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Nathaniel C. Rice, Noah A. Rauscher, William L. Wilkins, Dennean S. Lippner, Gary A. Rockwood & Todd M. Myers. (2019) Behavioural and physiological assessments of dimethyl trisulfide treatment for acute oral sodium cyanide poisoning. Basic & Clinical Pharmacology & Toxicology 125:3, pages 289-303.
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. 2011. Handbook of Alcoholic Beverages. Handbook of Alcoholic Beverages 469 514 .
Atsuko ISOGAI. (2009) Aroma Compounds Responsible for the Aging of Sake and Their Formation Mechanism (2). JOURNAL OF THE BREWING SOCIETY OF JAPAN 104:12, pages 919-925.
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Xinwei Yan. (2006) Unique selective detectors for gas chromatography: Nitrogen and sulfur chemiluminescence detectors. Journal of Separation Science 29:12, pages 1931-1945.
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Matthew J. Higgins, Yen‐Chih Chen, Douglas P. Yarosz, Sudhir N. Murthy, Nick A. Maas, Dietmar Glindemann & John T. Novak. (2006) Cycling of Volatile Organic Sulfur Compounds in Anaerobically Digested Biosolids and its Implications for Odors. Water Environment Research 78:3, pages 243-252.
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K.-Y. Monica Lee, Alistair Paterson, John R. Piggott & Graeme D. Richardson. (2001) Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review. Journal of the Institute of Brewing 107:5, pages 287-313.
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