Abstrax Unveils First Brewing-Focused White Paper, Tackles Sulfur Defects in Advanced Hop Products

Abstrax Hops identifies DMTS as a hidden flaw in many advanced hop products and shows how Quantum extracts avoid it through upstream sulfur control

IRVINE, CA – June 24, 2025 — Abstrax Hops, a division of Abstrax dedicated to hop innovation and botanical flavor science, has released its first white paper focused on the chemistry of hops and brewing. The piece, Defeating DMTS: How Quantum Extracts Prevent Flavor Defects, offers the most comprehensive analysis to date of dimethyl trisulfide (DMTS) contamination in cold-side advanced hop products (CSAHPs), and outlines how Abstrax’s proprietary process eliminates this problem at the source.DMTS is a volatile sulfur compound responsible for harsh off-notes reminiscent of dehydrated onion that can emerge in beer, especially as hop extracts are added post-fermentation. While traditional extraction methods like steam distillation and CO2 extraction often create DMTS, Abstrax’s Quantum Series uses a targeted approach to avoid production and accumulation of this compound entirely. The result is a hop extract that retains vivid top notes without the flavor defects that compromise end product quality.“Brewers expect advanced hop products to make things easier, not introduce new problems,” said Iain Oswald, PhD, Director of R&D at Abstrax. “DMTS shows up in a lot of commercial extracts, even at levels low enough to go undetected in lab paperwork but still high enough to affect the flavor. The point of this study was to make that risk visible and to show that it can be avoided through precise chemistry.”

The study compared three hop extracts of the same varietal:

• Quantum Series CIT, produced using Abstrax’s proprietary low-temperature extraction
• Extract A, crafted through steam distillation
• Extract B, produced via CO2 extraction

A combination of high-resolution GCxGC/SCD (2-dimensional gas chromatography with sulfur chemiluminescence detection) analysis and blind sensory evaluation confirmed that Quantum had the lowest DMTS concentration by a wide margin. Extract A showed the highest sulfur presence, described by panelists as “meaty,” “cabbage-like,” and “savory.” Quantum, by contrast, maintained a clean, fruit-forward profile with no detectable sulfur off-notes.

This marks a milestone for Abstrax Hops as it brings its track record of botanical research into the brewing space, an industry where scientific rigor is already the norm. By focusing on the chemistry of sulfur defects and the pathways that allow them into beer, this first white paper sets the tone for future data-driven innovation in hops.

“This is just the beginning,” said Oswald. “We’ve spent years publishing peer-reviewed work on flavor chemistry. Now we’re bringing that same level of detail, transparency, and analytical firepower to hops—because brewers deserve better tools and better data.”Tom Nielsen, Director of Brewing and Beverage Innovation at Abstrax Hops, emphasized the practical implications of the research. "Brewers have long grappled with the subtle yet impactful presence of sulfur compounds like DMTS in their beers,” said Nielsen. “Our Quantum Series extracts are the result of meticulous research aimed at addressing this very issue. By understanding and controlling the upstream factors that contribute to these off-flavors, we're providing brewers with a tool that enhances flavor clarity and consistency.”

The white paper is available now and includes side by side chromatographic comparisons, sensory panel feedback, and full experimental methods for anyone seeking to better understand how sulfur impacts product quality.

About Abstrax: Where Innovation and Science Meets Flavor Mastery