Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation.

During malt kilning, dimethyl sulfide (DMS) is partly oxidized to dimethyl sulfoxide (DMSO), which can be reduced by yeast to generate DMS during fermentation. The aim of this study was to test the effect of malt-derived potential antioxidants on DMS oxidation and to assess their applicability for DMSO minimization. In the presence of 18 μM copper, all tested antioxidants (250 μM) catalyzed DMS oxidation to deviating extents (sulfite > ascorbic acid (Asco) > gallic acid (GA) > L-cysteine (Cys) > L-glutathione (GSH)).