Product Description
Sensory Terms
– Freshly dug earth
– Soil
– Damp earth
Cause of Flavour
This taint is imparted to beverage due to poor storage conditions of packaging, raw materials or finished product.
2-ethyl fenchol is created by bacteria within water and damp soil.
2-ethyl fenchol can migrate through packaging during storage in damp dark areas. Raw water can also become contaminated by dirt, or insufficiently cleaned equipment. This contamination is then passed onto the final product.
Other Information
Beer Flavour Wheel Number: 0841
Flavour Level: Taint – can occur at many levels.
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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