Product Description
Sensory Terms
– 2-acetylpyridin
– Bruised apple
– Malty
– Biscuit
– Grain
– Wheat / malt crackers
Cause of Flavour
Occurs primarily in non-alcoholic beverages such as beers. This flavour is created by the maillard reaction – a chemical reaction that occurs during cooking and heating foods – from malt. A number of flavours are created by the maillard reaction in malt, Malty Biscuity is one of these.
Malty Biscuity is pH dependent – the flavour changes based on the level. Higher pH levels and the flavour increases. Beers that have been contaminated with Alkaline or caustic cleaning agents can develop strong malty biscuity flavours.
Other Information
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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