Product Description
Associated Sensory Terms
– Detergent
– Caustic
– Chemical-like
Cause of Alkaline Flavour
Alkaline flavour is caused in beverages due to chemical cleaning products increasing pH to alkaline levels. The increase in alkalinity will alter the flavour profile of the beverage and add a detergent-like taint. The flavour profile can be specific to the beverage it occurs in.
Chemical cleaning product interaction occurs due to poor Clean In Process (CIP) systems. Poor rinsing of equipment and pipework before product and raw materials are introduced. Taints are then pulled through into the final product.
Product dispensing that haven’t been properly cleaned can also cause this taint as the product is provided to consumers and is a major problem when fountain systems are delivering products in bars, public houses and restaurants.
Poor CIP systems can impart several different taints and flavours – phenol compounds and bleach-like flavours can also be introduced depending on the cleaning chemicals used.
Other Information
Alkaline is Beer Flavour Wheel Number: 1310
Typical Alkaline concentration seen: nanograms to milligrams depending on contamination level.
Alkaline is a recommended flavour standard / sensory reference standard of American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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