Product Description
Sensory Terms
– Custard-like
– Ice cream
– Cream soda
– Vanilla pods
Cause of Flavour
In alcoholic beverages vanilla is formed by phenolic compound changes (conversion of guaiacol) in aged beer, being imparted during production in spirits and being added in as a flavouring. Barley can also impart vanilla flavours – due to the breakdown of cell wall materials.
In non-alcoholic beverages vanilla is generally seen as an off-flavour that can occur due to carryover between products during different bottling runs.
Other Information
Beer Flavour Wheel Number: 1003
Flavour level seen: 40 ug / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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