Hop oil

Hop Flower (http://cahnrs.wsu.edu/wp-content/uploads/2011/04/hop-cones.jpg)

I am not a beer connoisseur. In fact, the large majority of my beer drinking was done between the ages of eighteen and twenty-two. During that time, price was a concern; not taste. My interest in beer was purely social (i.e.. party!!!) In 1990, my early 20's, the beer market was different. We drank "big company beer", Miller and Coors. Currently, strong flavored craft beers appear to be the rage. These brews typically use up to five times more hops than traditional brews. Hops provides flavor (aroma) and bitterness to beer. Hops are part of the Cannabaceae family of flowering plants, which also includes Cannabis. Hops (Humulus lupulus), unlike Cannabis,  is a climbing perennial herb which grows up to 25 feet per season. A large … [Read more...]

What’s that smell? Dimethyl sulfide (DMS) FEMA 3536

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What's that smell? Who cut the cheese? Is there a gas leak? Did I step on something? What's rotting in the frig? These are some questions you may ask when you walk into a flavor lab where the chemist has been using Dimethyl sulfide (DMS). DMS smells terrible and can politely be described as canned creamed corn. DMS is like a fair maiden in torn clothes; even though it stinks, it makes flavors taste better. A flavor chemist has to see the beauty DMS has to offer. Flavor scientists use DMS in seafood or meat flavors, like crab or chicken and in milk, butter, egg, mayonnaise, malt, vegetable, and fruit flavors. Fruit flavor formulas that  I have created using DMS include raspberry and strawberry. DMS adds the "ripe" note to berry flavors … [Read more...]