Product Description
The somewhat sweet, heavy aromatic associated with decaying vegetation and damp, black soil.
FlavorActiV 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.
FlavorActiV refer to Musty/Earthy as Wet Earthy
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