Product Description
Sensory Terms
– 3-methylsulfanylpropanal
– Mashed potato
– Peeled potato
– Sulphurous
Cause of Flavour
A common off-flavour imparted to beers from the ageing process. It can also be imparted from the maillard reaction (from malt). Flavours created by the maillard reaction react with methionine by Strecker degradation into Methional.
Other Information
Flavour level: 3- 8 mg / l
This is one of several flavours that can occur as part of the beer oxidation process. Others are dependant upon the type of beer and its stage of oxidation. Please contact us for more information about other oxidation and aging flavours.
FlavorActiV GMP Flavour Standards are the only Flavour Sensory Reference Standards available produced to full pharmaceutical Good Manufacturing Practice (GMP) quality systems. Each FlavorActiV GMP Flavour Standard is provided in blister packaging- protecting the flavour until needed.
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