Product Description
Sensory Terms
– Red apple
– Aniseed
– Cherry-like
– Red fruits
Cause of Flavour
In alcoholic beverages this flavour is caused by yeast fermentation and is common to many beers and beer brands. Too much Ethyl Hexanoate and the flavour profile will shift from positive to negative.
This flavour also occurs in non-alcoholic beverages; due to flavour carryover during bottling. Poor rinsing during product changeover or concentrated flavourings can be imparted to the final product.
Other Information
Beer Flavour Wheel Number: Within 0130 category
Flavour Level: Taint – 0.05-0.25 mg / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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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