Product Description
Sensory Terms – Solvent-like – Nail varnish – Acetone – Ester Cause of Flavour In alcoholic beverages this flavour occurs as part of the fermentation process by yeasts. Commonly seen in beer it is a normal flavour. When this flavour increases within the product it can be seen as an off-flavour. Rogue wild yeasts can impart this flavour during fermentation. Ethyl Acetate is very common within wine due to the high amounts of acetic acid within this product. For non-alcoholic beverages this flavour can be introduced via other processes – via decaffeination of coffee beans and tea leaves. Ethyl Acetate is also a general flavouring – that could end up being carried over during bottling changeover and cleaning processes. Other Information Beer Flavour Wheel Number: 0133 Flavour Level: Taint – 0.5-50 mg / l Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC) Ethyl Acetate has a very high sensory detection threshold – we suggest reducing the amount of beer this product is used in to 500 ml if your panel are having trouble detecting it.
With over 40 years as an industrial equipment supplier JWII has a profound depth of knowledge in the space of analytical instrumentation and related solutions. We help and advise clients to navigate a broad spectrum of products their uses in industry to meet process control and sustainability goals . Our advanced array of tools, synergized with our team of specialists, enables us to deliver solutions of significant impact. With a legacy marked by consistent achievements, we hold in high regard our steadfast dedication to catering to an international clientele spanning diverse industries and geographies.
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