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IDENTIFICATION OF THE DIMETHYL SULPHIDE PRECURSOR IN MALT

1979; Wiley; Volume: 85; Issue: 6 Linguagem: Inglês

10.1002/j.2050-0416.1979.tb03936.x

2050-0416

C J Dickenson,

Food Quality and Safety Studies

Journal of the Institute of BrewingVolume 85, Issue 6 p. 329-333 Free Access IDENTIFICATION OF THE DIMETHYL SULPHIDE PRECURSOR IN MALT C. J. Dickenson, C. J. Dickenson Process Research Department, Allied Breweries (Production) Ltd, 107 Station Street, Burton-on-Trent, Staffs, DE14 1BZ)Search for more papers by this author C. J. Dickenson, C. J. Dickenson Process Research Department, Allied Breweries (Production) Ltd, 107 Station Street, Burton-on-Trent, Staffs, DE14 1BZ)Search for more papers by this author First published: November‐December 1979 https://doi.org/10.1002/j.2050-0416.1979.tb03936.xCitations: 15AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The heat-labile dimethyl sulphide (DMS) precursor in green malt has been isolated using ion exchange chromatography and gel-filtration under mild conditions. The final preparation had ∼0.7 mol potential DMS per mol amino groups. Thin layer chromatography of this preparation, and the gel-filtration behaviour of both crude and purified preparations, showed that the precursor had identical properties to S-methylmethionine (SMM). The DMS precursor in a continental lager malt was also examined. The malt had been kilned under conditions which were expected to lead to a significant content of 'active' DMS precursor (reported to be metabolized to free DMS by suitable yeast strains, and contrasting with the 'inactive' green malt precursor). The DMS precursor in an extract of this kilned malt had the same elution volume on Sephadex G15 as SMM. There was no evidence for any difference from the DMS precursor in green malt. It is concluded that SMM is the only heat-labile DMS precursor in malt. Citing Literature Volume85, Issue6November‐December 1979Pages 329-333 ReferencesRelatedInformation