I don't know if this is the same one. Methyl anthranilate is the flavoring in grape Koolaid. There's not a lot of info about this ester's presence in beer, at least within the limits of my Google-fu. Anthranilic acid is a precursor of amino acids, so I'd guess that this is coming from the malt. There's no sulfur in it, so it's hard to picture the chemistry of how DMS could form it.
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