This method describes the determination of dimethyl sulfide and its precursors in malt.
Malt intended for use in beer brewing or elsewhere in the food industry
DMS and the precursors of DMS (DMSP) are obtained from a finely ground malt sample by means of cold extraction. This aqueous extract is then boiled under alkaline conditions which converts the DMS precursors (DMSP) to free DMS. The DMS is determined using gas chromatography by means of the headspace technique.