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Advanced Cicerone® · Beer Flavor and Evaluation

Other compounds

Syllabus Path

DMS reads as cooked corn, creamed corn, tomato juice, or cabbage and is linked to malt precursor, boil vigor, covered hot wort, and slow chilling. Connect each non-core compound to its handling or process pathway and the practical prevention point.

  1. III. Beer Flavor and Evaluation
  2. C. Specific beer flavor compounds
  3. 7. Other compounds

Exam Focus

  • Explain other compounds as a sensory evaluation topic within Specific beer flavor compounds.
  • Organize relevant flavor compounds outside the major aldehyde, ester, acid, phenol, sulfur, and diketone families by descriptor and source.
  • Use a descriptor-to-source differential for unfamiliar character instead of forcing every observation into a memorized off-flavor category.

Core knowledge

  • DMS reads as cooked corn, creamed corn, tomato juice, or cabbage and is linked to malt precursor, boil vigor, covered hot wort, and slow chilling.
  • Lightstruck character is skunky and forms when light reacts with hop compounds; brown glass protects better than green or clear glass, while cans block light.
  • Metallic character may come from water, equipment, package contact, or oxidation and should be separated from bloodlike, coinlike, or inky impressions.

Study application

Connect each non-core compound to its handling or process pathway and the practical prevention point.

Key Terms

DMS
DMS reads as cooked corn, creamed corn, tomato juice, or cabbage and is linked to malt precursor, boil vigor, covered hot wort, and slow chilling.
Lightstruck character
Lightstruck character is skunky and forms when light reacts with hop compounds; brown glass protects better than green or clear glass, while cans block light.
Metallic character
Metallic character may come from water, equipment, package contact, or oxidation and should be separated from bloodlike, coinlike, or inky impressions.

References

3 available