Why can I detect DMS at 3x the flavour threshold easily, but my colleagues can . Whats wrong with them?
At 3x the flavour threshold, an experienced beer flavour assessor, who does not have less than average ability to perceive that flavour character, will be able to pick the flavour up as a weak, but noticeable change in flavour against the background flavour of the beer. By definition, not everyone can be of average ability or above. Someone has to be below average. In the case of many flavour compounds, personal flavour thresholds can vary over several orders of magnitude, even among those employed in the brewing industry. In a less selected population (ie the man in the street’), we are likely to encounter even more variation.
