Canned cooked vegetable/Mais - defect

An olfactory defect from reduction is represented by the smell of COOKED CABBAGE or garlic. Dimethyl sulfide (DMS) or dimethyl sulfide is formed following anaerobic fermentation processes or preservation in the presence of specific yeasts or bacteria. It is a chemical compound with a powerful aroma, which we can find in many foods and drinks. In fact, it is found in wines and beers, but also in cooked meat, cheeses, tomatoes, citrus fruits, melons, truffles, cereals and vegetables. This defect can be particularly annoying and can mask the complex and desirable aromas of the wine, negatively affecting the tasting experience. However, in some cases and if in very low concentrations, DMS can be a quality and not a defect. In fact, DMS at low concentrations can also form in bottles of great Bordeaux reds after many years of aging and gives a faint truffle aroma that is considered a characteristic quality of these wines.

You can train yourself to recognize this odor by creating a personalized aroma kit (minimum 50 pieces). Write to us at info@tasterplace.com