Product Description
Sensory Terms
– Tetrahydropyridines
– Mouse-like
– Cheerio’s / cereal
– White cracker
– Dry popcorn
– Baked goods
Cause of Flavour
Commonly occurs in alcoholic beverages due to Brettanomyces yeast contamination. Amino acids such as l-lysine are metabolised along with ethanol and sugars to produce tetrahydropyridines.
Brettanomyces can impact on beer and wine production- altering flavour profiles and impacting on customer perceptions of brands.
Mousy flavours are also created by various bacteria such as lactic acid. These follow a similar metabolic pathway as Brettanomyces yeast.
Other Information
This flavour standard is one of a number of Brettanomyces based products we have available. Please contact us for more information.
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