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added reference to Poll to commercial brewers on MTF on getting DMS in no-boil beers.
Anecdotal reports of no issues with DMS in these types of beers seem to far outweigh the reports of DMS problems <ref>[http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/ "Update: Lab Data on Pils Malt Boil Length Exbeeriment" on Brulosophy. Retrieved 03/08/2016.]</ref><ref>[http://beerandwinejournal.com/30-min-boil/ "All Grain Pale Ale 30-Minute Boil Experiments" by James Spencer on Beer & Wine Journal. 06/24/2015. Retrieved 03/08/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1243791188982426/ Discussion on MTF regarding DMS in raw ale/no boil/short boils. 03/01/2016.]</ref><ref name="larsblog"></ref>. The specific nature of (or lack of) DMS detection in no-boil/raw ale has not been widely explored by science. There are, however, some explanations that have been proposed. For example, when boiling smaller volumes of wort such as on the homebrew scale there is a larger surface area to volume ratio. This larger surface area to volume ratio allows for more evaporation and volatilization of DMS to occur <ref name="beersmith">[https://www.youtube.com/watch?v=YDBKUCkg8cM Boiling Home Brewed Beer with Dr Charlie Bamforth - BeerSmith Podcast #121.]</ref> (~30 minutes in). Smaller fermenters would also benefit from a larger surface area to volume ratio since CO2 from fermentation volatilize DMS. This may account for the general lack of DMS reported in homebrewed and small-scale farmhouse beer.
Commercial brewers performing no-boil beers have also often reported a lack of DMS issues in their beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1367101639984713/ Poll to commercial brewers on MTF on getting DMS in no-boil beers. 08/04/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1243791188982426/?comment_id=1251233804904831&reply_comment_id=1251348394893372&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Jeff Crane fro mCouncil Brewing Co on no-boil and DMS. 03/12/2016.]</ref>. There are likely other factors at play that limit the amount of DMS produced. Specifically, the conversion of SMM to DMS happens extremely slowly at temperatures under 95°C, which would result in less DMS being produced during no-boil brewing. DMS is also very volatile in the temperature range of 50-100°C. See [[Dimethyl_Sulfide#Volatility_of_DMS|DMS Volatility]] and [[Dimethyl_Sulfide#DMS_Prediction_Models|DMS Prediction Models]] for more information on why DMS is probably not an issue with no-boil beers.
In sour beer, there might be other compounds that make the detection of DMS more difficult. For example, 2-phenylethanol and phenethyl acetate mask the perception of DMS in beer <ref name="bamforth"></ref>. Additionally, some tasters might be genetically predisposed to perceive the flavor of DMS more easily than others.