3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers

Hop S-methylcysteine sulfoxide has previously been postulated as the precur sor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-met hylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as an other potential precursor in aged beers. Spiking either fresh beer or wort before boiling leads in all cases to higher levels of DMTS after storage. M oreover, special malts with a high level of 3-methylthiopropionaldehyde als o favor polysulfide synthesis. A higher pH should increase this onion-like off-flavor, whereas a low pH is unfortunately known to enhance the cardboar d flavor of aged beers. 3-Methylthiopropanol, issued from yeast reducing ac tivity, can be considered as an additional DMTS source during aging.