Defeating DMTS: How Quantum Extracts Prevent Flavor Defects

Discover how Abstrax’s proprietary extraction technique gives brewers superior control over their top notes for a cleaner, more hop-forward flavor profile.

The brewing industry has evolved rapidly over the past two decades, and today’s brewers have more control and creative freedom than ever before. Making their brewing ideas a reality, however, means being able to identify the aroma compounds that matter, adjust them with precision, and leave out the ones that threaten a beer’s flavor integrity.

One such compound, dimethyl trisulfide (DMTS), poses particular challenges to brewers. Despite advancements in brewing technology, both traditional and advanced hop products can still contain substantial amounts of these sulfurous compounds, leading to undesirable “cabbage-like” or “dehydrated onion” flavors.

At Abstrax, we use a proprietary extraction technique to ensure our Quantum Series contains negligible amounts of these compounds. What’s more, we’ve compared them to the market’s leading cold-side advanced hop products (CSAHPs) so we can see how we measure up. 

Long story short? The Abstrax Quantum Series helps eliminate the DMTS problem before it actually becomes a problem.

Learn about the research that proves our extraction techniques result in the lowest concentrations of DMTS compared to other products, and discover how these findings help brewers make beer with an entirely new level of confidence and efficiency.

Want to skip straight to the data? Dive into the technical details of the experiment in our White Paper, Defeating DMTS: How Quantum Extracts Prevent Flavor Defects.

The Flavor Chemistry of Hops

Much of the flavor, aroma, and even mouthfeel we experience in a beer comes from the biochemical complexity of compounds found in hops. This includes terpenes, esters, aldehydes, ketones, and volatile sulfur compounds (VSCs). 

One class of VSCs, polyfunctional thiols, is of particular interest. These sulfurous compounds contribute intense citrus fruit flavors and have the capacity to define a beer’s signature profile thanks to their pleasant pungency.

Tropical thiols are also a key aroma compound in cannabis and they often drive the tropical, gassy, and citrus forward profiles of cultivars like Tangie or Mimosa. Considering that hops and cannabis are related, this isn’t all that surprising. 

It does, however, underscore the relationship between VSCs and flavor perception, revealing how these compounds can be manipulated to enhance or detract from a product’s final sensory experience. For that reason, brewers often try to maximize desirable sulfur compounds while avoiding the ones that make you think of rotten vegetables.

However, since our palates detect VSCs at such exceptionally low thresholds, striking the right balance is harder than it sounds. This is particularly true when you consider that some of those same VSCs, like DMTS, can introduce vulgar off-notes that may sour the whole experience.

FIG 1. A Sankey diagram depicting the complexity and variety of flavor compounds found in hops.

What is DMTS?

Dimethyl trisulfide (DMTS) is a naturally occurring VSC found in hops that carries a distinct “cabbage-like” aroma. Think over-boiled or even rotten vegetables. Even in trace amounts, it can noticeably affect a beer’s sensory profile due to its extremely low flavor threshold compared to other volatiles. Just the slightest bit too much and the resulting beer will have a gnarly finish that consumers are unlikely to sip twice.

DMTS originates from the natural breakdown of sulfur-containing compounds in hops. In brewing, methionine – a proteinogenic amino acid – is well studied as the precursor to dimethyl sulfide (DMS), which forms during the kettle boil. Under oxidative conditions, DMS can further oxidize into DMTS. 

In hops specifically, research has shown that S-methyl-cysteine sulfoxide (SMCSO) is the critical precursor to DMTS.¹ During kilning and other heat-driven processing steps, SMCSO can thermally degrade into methanethiol and eventually DMTS. Peppard (1978) demonstrated that while SMCSO is degraded during kilning, DMTS levels can reappear over time in stored hops, indicating ongoing transformation of sulfur compounds during storage.² 

Additionally, when any cold-side addition is introduced post-fermentation — whether it's dry hopping or advanced extracts — it can unintentionally reintroduce or elevate DMTS levels in the finished beer. This is especially problematic since DMTS will no longer naturally dissipate at this stage and it becomes virtually impossible to remove.

This is where Advanced Hop Products like Quantum offer a more controlled alternative

Introduction to Advanced Hop Products

Controlling flavor, aroma, and shelf life are perhaps the most important parts of a brewer’s job. As such, they’re always looking for solutions to aid them in these endeavors. 

For example, light-stable hop extracts were developed to prevent skunky off-flavors in packaged beer, particularly for brands using clear or green bottles. This addressed stability concerns, but it didn’t offer much in terms of flavor control. That’s why the invention of cold-side advanced hop products (CSAHPs) in 2016 was such a big deal.

Designed for use during the coldest phase of brewing, CSAHPs allowed brewers to precisely shape flavor and aroma without the risks and waste that come with traditional dry hopping after fermentation. 

Unlike dry hopping, which can introduce oxygen and trigger unwanted enzymatic reactions, CSAHPs help reduce oxidation, preserve hop character, and prevent the development of off-notes over time. They also avoid beer loss to plant matter, improving yield and efficiency at scale. 

Were CSAHPs intended to replace hops entirely? No. Think of them as a targeted supplement to traditional hopping methods that saves real time, money, and energy while providing precise flavor control and consistency. 

CSAHP Shortcomings Call For Advanced Hop Product Innovations

Since their initial debut, CSAHPs have come a long way. However, they’re not without their flaws. The same concentration techniques that preserve desirable compounds in CSAHPs can also retain or amplify unwanted volatiles like DMTS. 

For example, many commercial extracts produced using steam distillation, CO2 extraction, or high-temperature methods, can create and concentrate DMTS. These approaches often focus on capturing intensity or maximizing yield, but they lack the selectivity needed to remove sulfur-based defects. 

Unfortunately, this means it’s relatively common for commercial CSAHPs to inadvertently introduce off-notes. For this reason, brewers must be diligent when it comes to selecting Advanced Hop Products to preserve the clarity, stability, and overall integrity of their beer even when working with complex or high-impact hop profiles.

At Abstrax, we understand these challenges and we focus on the broader chemistry of hop flavor. DMTS is just one out of hundreds of volatile compounds that shape a beer’s profile, but its effect on sensory quality is significant. That’s why we’ve designed our extraction process to target the compounds that matter and exclude those that don’t. The result? An extract that protects your flavor and keeps your production on schedule.

So, how do our proprietary extraction techniques compare to the market’s leading CSAHPs and how much DMTS do they typically present? We’re so glad you asked.

Defeating DMTS: The Quantum Experiment

To answer these questions, we conducted an experiment measuring DMTS concentrations across various prominent commercial hop extracts. Our in-house process is meant to eliminate the problem before it becomes a problem, so we had to know how we measured up in a crowded and eminently talented field.

To assess the impact of different extraction methods on DMTS levels in advanced hop products, we selected and compared three samples extracted from the popular hop variety, Citra®. The first sample was an Abstrax Quantum extract created using our proprietary extraction process. The other commercial samples were created using steam distillation (Extract A) and CO2 extraction (Extract B).

Our initial hypothesis was that Extracts A and B would have higher concentrations of DMTS compared to Quantum. After comparing the results from our Chemical Analysis and our Blind Sensory Panel… we were right!

Want the details on our equipment and methodologies? Dive into the technical info of the experiment in our White Paper, Defeating DMTS: How Quantum Extracts Prevent Flavor Defects. 

Not All CSAHPs Are Created Equal

Using GCxGC-SCD instrumentation, we observed significant differences in DMTS levels across the samples:

• Extract A (steam distilled) exhibited the highest concentration of DMTS, which aligned with its strong cabbage-like and savory sensory characteristics. 
• Extract B (CO2 extracted) showed lower DMTS levels, but still retained a notable presence, supporting its more subdued cabbage-like and spicy aroma profile.
• Abstrax Quantum (proprietary) by contrast, displayed the lowest levels of DMTS, confirming its superior control over sulfur volatiles and resulting in a cleaner, more hop-forward profile.

The sensory analysis confirmed our chemical findings, revealing parallel variations in flavor and aroma perception:

• Extract A (steam distilled) exhibited strong cabbage-like and savory aromas. Descriptors like “meaty” and “dehydrated onion” were common among panelists, further confirming the high DMTS concentration in this sample.
• Extract B (CO2 distilled) presented milder cabbage notes alongside spicy and hop-like characteristics. Some panelists also noted a “nuttiness” and subtle “hay” aromas.
• Abstrax Quantum (proprietary) maintained a bright, citrusy, hop-forward profile, with no detectable sulfur defects. Panelists described the aroma as “bubblegum” and “fruit punch,” with no off-notes from DMTS.

The data from both the chemical analysis and sensory panel clearly support our hypothesis: the extraction method employed by Abstrax to develop CSAHPs prevents DMTS formation more effectively than traditional extraction methods, such as CO₂ and steam distillation. 

These results suggest that refining extraction techniques to control sulfur compounds is critical for producing high-quality hop products that meet the demands of brewers seeking both aroma complexity and consistency.

This is especially crucial for emerging categories like hop water and non alcoholic beer where there is no alcohol or malt for flavor defects to hide behind. In these formats, advanced hop products are the definitive ingredient, making flavor clarity and control essential.

Quantum represents a breakthrough in CSAHP formulation, offering brewers a solution that minimizes sulfurous off-notes while maintaining the integrity and complexity of hop flavor. With this innovation, brewers can confidently elevate their products, delivering a superior and more precise hop experience across their portfolio.

Abstrax | Brew with Superior Control Over Sulfur Volatiles

At Abstrax, we provide novel solutions for beverage manufacturers of all sizes looking to streamline, innovate, and gain a competitive edge. 

With our knowledge and extensive resources, we’ve crafted our collections to provide recognizable flavors and aromas consumers love while giving brewers tools to elevate their portfolio. 

Our Quantum Series gives brewers superior control over sulfur volatiles resulting in a cleaner, more hop-forward profile. Ready to eliminate sulfur defects and refine your hop profiles? Take your brewing to the next level with Quantum Series.

Contact us today to explore how Quantum can launch your brewing process into the future.

1. Gijs, L., Perpète, P., Timmermans, A., & Collin, S. (2000). 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers. Journal of agricultural and food chemistry, 48(12), 6196–6199. https://doi.org/10.1021/jf0007380

2. Peppard, T. L. (1978). Dimethyl trisulphide, its mechanism of formation in hop oil and effect on beer flavour. Journal of the Institute of Brewing, 84(6), 337–340. https://doi.org/10.1002/j.2050-0416.1978.tb03903.x