dimethyl sulphide

150 µg per capsule

DMS, like sweetcorn or tomato sauce”

Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of DMS character. Dimethyl sulphide is a contaminant which can be introduced to cider through use carbon dioxide gas of insufficient purity. It can also arise through growth of bacteria during the early stages of fermentation. The compound imparts a sweetcorn-like, sulphury note to cider.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate sweetcorn flavour characteristics arising from dimethyl sulphide is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
150 µg per capsule
The flavour threshold of dimethyl sulphide in cider is 30 - 50 µg / l.
DMS is a flavour contaminant which can be introduced to cider through use of insufficiently-purified carbon dioxide for carbonation. DMS can also arise through microbiological growth during fermentation.
Imparting a sweetcorn-like, sulphury note, DMS can also be indicative of contamination of the process with bacteria. Indole and skatole may also be found in ciders in which DMS has been produced by bacteria.
CAS registry number
The CAS registry number of dimethyl sulphide is 75-18-3.
Other names
  • DMS
  • dimethyl monosulfide
  • methylsulfanylmethane
  • methyl monosulfide
  • methane thiomethane
  • methyl sulfide
  • methyl thioether
  • methylsulfanylmethane
  • 2-thiapropane
  • thiobis(methane)
  • thiobismethane
The perception of dimethyl sulphide in cider is influenced by the presence of aromatic higher alcohols such as 2-phenylethanol which can be present at high concentrations in some ciders.
Threshold distribution
Capsules per pot
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