Factors Involved in the Formation of Two Precursors of Dimethylsulfide During Malting

Literature Cited

• American Association of Cereal Chemists. Approved Methods of the AACC, 9th ed. Method 44–18, Moisture-Modified Two-Stage Air-Oven Method. Method 46–11, Crude Protein-Improved Kjeldahl Method for Nitrate-Free Samples. The Association, St. Paul, MN, 1995.
   Google Scholar
• American Society of Brewing Chemists. Methods of Analysis, 8th ed. Malt-4 Extract, Malt-5B Free Amino Nitrogen (FAN) in Laboratory Wort (International Method). The Society: St. Paul, MN, 1992.
   Google Scholar
• Anderson, R. J., Clapperton, J. F., Crabb, D., and Hudson, J. R. Dimethylsulfide as a feature of lager flavor. J. Inst. Brew. 81: 208–213, 1975.
   Web of Science ®Google Scholar
• Anness, B. J. The reduction of dimethyl sulfoxide to dimethylsulfide during fermentation. J. Inst. Brew. 86: 134–137, 1980.
   Web of Science ®Google Scholar
• Anness, B. J., and Bamforth, C. W. Dimethylsulfide—A review. J. Inst. Brew. 88: 244–252, 1982.
   Web of Science ®Google Scholar
• Anness, B. J., Bamforth, C. W., and Wainwright, T. The measurement of dimethyl-sulfoxide in barley and malt and its reduction to dimethylsulfide by yeast. J. Inst. Brew. 85: 346–349, 1979.
   Web of Science ®Google Scholar
• Bamforth, C. W. Dimethylsulfoxide reductase of Saccharomyces spp. FEMS Microbiol. Lett. 7: 55–59, 1980.
   Web of Science ®Google Scholar
• Bamforth, C. W., and Anness, B. J. Dimethylsulfoxide reduction by yeast. Soc. Gen. Microbiol. Q. 6: 160, 1979.
   Google Scholar
• Baur, A. H., and Yang, S. F. Formation of ethionine from homocysteine and of S-methylmethionine from methionine in apple tissue. Phytochem. 11: 2503–2505, 1972.
   Web of Science ®Google Scholar
• Booer, C. D., and Wilson, R. J. H. Synthesis of dimethylsulfide during fermentation by a route not involving the heat-labile DMS precursor of malt. J. Inst. Brew. 85: 35–37, 1979.
   Web of Science ®Google Scholar
• Brookes, P. A., and Dickenson, C. J. The relationship between malting process conditions and the potential of malt to give dimethylsulfide in beer. Proc. Congr. Eur. Brew. Conv. 19: 393–400, 1983.
   Google Scholar
• Brookes, P. A., Lovett, D. A., and MacWilliam, I. C. The steeping of barley. A review of the metabolic consequences of water uptake, and their practical implications. J. Inst. Brew. 25: 14–26, 1976.
   Web of Science ®Google Scholar
• Dethier, M., De Jaeger, B., Barszczak, E., and Dufour, J. P. In vivo and in vitro investigations of the synthesis of S-methylmethionine during barley germination. J. Am. Soc. Brew. Chem. 49: 31–37, 1991.
   Google Scholar
• Dickenson, C. J. The relationship of dimethylsulfide levels in malt, wort and beer. J. Inst. Brew. 85: 235–239, 1979.
   Web of Science ®Google Scholar
• Dickenson, C. J. Identification of the dimethylsulfide precursor in malt. J. Inst. Brew. 85: 329–333, 1979.
   Web of Science ®Google Scholar
• Dickenson, C. J. Determination of dimethylsulfoxide in malt, wort and beer. J. Inst. Brew. 87: 16, 1981.
   Web of Science ®Google Scholar
• Dickenson, C. J. Dimethylsulfide—Its origin and control in brewing. J. Inst. Brew. 89: 41–46, 1983.
   Web of Science ®Google Scholar
• Dickenson, C. J., and Anderson, R. G. The relative importance of S-methyl-methionine and dimethylsulfoxide as precursors of dimethylsulfide in beer. Proc. Congr. Eur. Brew. Conv. 18: 413–420, 1981.
   Google Scholar
• Dodd, W. A., and Cossins, E. A. Homocysteine dependent transmethylases catalyzing the synthesis of methionine in germinating pea seeds. Biochem. Biophys. Acta. 201: 461–470, 1970.
   Web of Science ®Google Scholar
• Dufour, J. P. Direct assay of S-methylmethionine using high-performance liquid chromatography and fluorescence techniques. J. Am. Soc. Brew. Chem. 44: 1–6, 1986.
   Google Scholar
• Dufour, J. P. Effect of wort amino acids on beer quality. Louvain Brew. Lett. 2: 11–19, 1989.
   Google Scholar
• Dufour, J. P., and De Jaeger, B. Role of the methyl transferase activity in the synthesis of S-methylmethionine (DMS precursor) during germination and kilning. Proc. Congr. Eur. Brew. Conv. 21: 289–296, 1987.
   Google Scholar
• Gibson, R. M., and Large, P. J. The involvement of thioredoxin and thioredoxin reductase in the dimethylsulfoxide reductase system of Saccharomyces cerevisiae. FEMS Microbiol. Lett. 26: 89–94, 1985.
   Web of Science ®Google Scholar
• Gibson, R. M., and Large, P. J. The methionine sulfoxide reductase activity of the yeast dimethylsulfoxide reductase system. FEMS Microbiol. Lett. 26: 95–99, 1985.
   Web of Science ®Google Scholar
• Gibson, R. M., Large, P. J., and Bamforth, C. W. The influence of assimilable nitrogen compounds in wort on the ability of yeast to reduce dimethylsulfoxide. J. Inst. Brew. 91: 401–405, 1985.
   Web of Science ®Google Scholar
• Gibson, R. M., Large, P. J., and Bamforth, C. W. The use of radioactive labeling to demonstrate the production of dimethylsulfide from dimethylsulfoxide during fermentation. J. Inst. Brew. 91: 397–400, 1985.
   Web of Science ®Google Scholar
• Greene, R. C., and Davis, N. C. Biosynthesis of S-methylmethionine in the jack bean. Biochem. Biophys. Acta 43: 360–362, 1960.
   Web of Science ®Google Scholar
• Hattula, T., and Granroth, B. Formation of dimethylsulfide from S-methyl-methionine in onion seeding (Allium cepa). J. Agric. Food Sci. 25: 1517, 1974.
   Web of Science ®Google Scholar
• Hysert, D. W., Morrison, N. M., and Weaver, R. L. Dimethylsulfide precursor in beer. J. Am. Soc. Brew. Chem. 37: 169–174, 1979.
   Google Scholar
• Hysert, D. W., Weaver, R. L., and Morrison, N. M. The origin and control of dimethylsulfide and its precursor in malt. MBAA Tech. Q. 17: 34–43, 1980.
   Google Scholar
• Karababa, E., Schwarz, P. B., and Horsley, R. D. Effect of kilning schedules on micromalt quality parameters. J. Am. Soc. Brew. Chem. 51: 163–167, 1993.
   Google Scholar
• Kavanagh, T. E., Derbyshire, R. C., Hildebrand, R. P., Clark, B. J., and Meeker, F. Dimethylsulfide formation in malt—Effect of malting conditions. J. Inst. Brew. 82: 270–272, 1976.
   Web of Science ®Google Scholar
• Kavanagh, T. E., Steward, S. R., Hildebrand, R. P., Clark, B. J., and Meeker, F. J. Trace volatile constituents of beer: Dimethylsulfide formation in malt. J. Inst. Brew. 81: 322–327, 1975.
   Web of Science ®Google Scholar
• Leemans, C., Dupire, S., and Macron, J. Y. Relation between wort DMSO and DMS concentration in beer. Proc. Congr. Eur. Brew. Conv. 24: 709–716, 1993.
   Google Scholar
• Lloyd, W. J. W. Environmental effects on the biochemical phases of malt kilning. J. Am. Soc. Brew. Chem. 46: 8–13, 1988.
   Google Scholar
• Meilgaard, M. C. Flavor chemistry of beer. II. Flavor and threshold of 239 aroma volatiles. MBAA Tech. Q. 12: 151–168, 1975.
   Google Scholar
• Meilgaard, M. C. The flavor of beer. MBAA Tech. Q. 28: 132–141, 1991.
   Google Scholar
• Morrison, N. M., Hysert, D. W., and Van Gheluwe, G. Assay and control of dimethylsulfide in brewery carbon dioxide. J. Am. Soc. Brew. Chem. 39: 131–135, 1981.
   Google Scholar
• Niefind, H. J., and Spaeth, G. Some aspects of the formation of dimethylsulfide through brewer's yeast and beer spoilage microorganisms. Proc. Am. Soc. Brew. Chem. 33: 54–58, 1975.
   Google Scholar
• Niefind, H. J., and Spaeth, G. Malt quality and beer aroma. Proc. Congr. Eur. Brew. Conv. 15: 97–106, 1975.
   Google Scholar
• Owades, J. L., and Plam, M. The influence of brewing processes on volatile sulfur compound in beer. MBAA Tech. Q. 25: 134–136, 1988.
   Google Scholar
• Parsons, R., Wainwright, T., and White, F. H. Malt kilning conditions and the control of beer dimethylsulfide levels. Proc. Congr. Eur. Brew. Conv. 16: 115–127, 1977.
   Google Scholar
• Pimenta, M. J. Characterization and purification of the L-methionine S-methyl-transferase from malted barley. MS thesis, Catholic University of Louvain, Louvain-la-Neuve, Belgium, 1992.
   Google Scholar
• Pimenta, M. J., Vandercammen, A., Dufour, J. P., and Larondelle, Y. Determination of S-adenosyl-L-methionine: L-methionine S-methyl-transferase activity by selective adsorption of [methyl-3H] S-adenosyl-methionine onto activated charcoal. Anal. Biochem. 225: 167–169, 1995.
   Web of Science ®Google Scholar
• Pitz, W. J. Factors affecting S-methylmethionine levels in malt. J. Am. Soc. Brew. Chem. 45: 53–60, 1987.
   Google Scholar
• Shapiro, J. S., and Chlenk, F. The biochemistry of sulfonium compounds. In: Advances in Enzymology, F. F. Nord, ed. Interscience Publishers, 22: 237–279, 1960.
   Google Scholar
• Smart, J. G. The effects of process temperature and moisture on malt quality. Presented at the Annual Meeting of the American Society of Brewing Chemists in San Diego, 1995.
   Google Scholar
• Snedecor, G. W. Statistical Methods-Applied to experiments in agriculture and biology, 5th ed. Iowa State University Press, Ames, IA, 1963.
   Google Scholar
• Statistical Analysis System. SAS Users Guide: Statistics, Version 5 ed. SAS Institute, Cary, NC, 1985.
   Google Scholar
• Szlavko, C. M., and Anderson, R. J. Influence of wort processing on beer dimethylsulfide levels. J. Am. Soc. Brew. Chem. 37: 20–25, 1979.
   Google Scholar
• Van Den Eynde, E. The DMS story: From malt to beer. Cerevisiae Biotechnol. 4: 45–49, 1991.
   Google Scholar
• White, F. H. The origin and control of dimethylsulfide in beer. Brew. Dig. 52 (5): 38–50, 1977.
   Google Scholar
• White, F. H., and Parsons, R. The development of dimethylsulfide in malting, brewing and fermentation. Proc. Congr. Eur. Brew. Conv. 15: 721–735, 1975.
   Google Scholar
• White, F. H., and Wainwright, T. The measurement of dimethylsulfide precursor in malts, adjuncts, wort and beers. J. Inst. Brew. 82: 46–48, 1976.
   Web of Science ®Google Scholar
• White, F. H., and Wainwright, T. Isolation and partial characterization of the dimethylsulfide precursor in green malt, and its effect on beer dimethylsulfide levels. J. Inst. Brew. 82: 292–296, 1976.
   Web of Science ®Google Scholar
• White, F. H., and Wainwright, T. The presence of two dimethylsulfide precursors in malt, their control by malt kilning conditions, and their effect on beer DMS level. J. Inst. Brew. 83: 224–230, 1977.
   Web of Science ®Google Scholar
• Williams, P. C. The use of titanium dioxide as a catalyst for large-scale Kjeldahl determination of the total nitrogen content of cereal grains. J. Sci. Food Agric. 24: 343, 1973.
   PubMed Web of Science ®Google Scholar
• Wood, P. M. The redox potential for dimethylsulfoxide reduction to dimethyl-sulfide. FEBS Lett. 124: 11–14, 1981.
   PubMed Web of Science ®Google Scholar
• Yang, B. The role of dimethylsulfoxide reduction by yeast during fermentation to the beer dimethylsulfide level. MS thesis, Catholic University of Louvain, Louvain-la-Neuve, Belgium, 1992.
   Google Scholar
• Yang, B., Collin, S., and Dufour, J. P. Influences of the yeast characteristics and fermenting conditions on the in vivo reduction of dimethylsulfoxide to dimethyl-sulfide. Eur. Brew. Conv. Biochem. Microbiol. Groups Bull. Zoeterwoud, Holland, 280–297, 1992.
   Google Scholar
• Yang, B., and Schwarz, P. Application of nitrogen-purging of malt extracts to measure two dimethylsulfide precursors by headspace gas chromatography. J. Am. Soc. Brew. Chem. 56: 81–84, 1998.
   Web of Science ®Google Scholar
• Zinder, S. H., and Brock, T. D. Dimethylsulfoxide reduction by microorganisms. J. Gen. Microbiol. 105: 335–342, 1978.
   PubMedGoogle Scholar