“Phenolic-4-EP, like blue cheese or band aid”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of phenolic character.
4-Ethyl phenol is produced by contaminant Brettanomyces yeasts and sometimes by lactic acid bacteria. This compound imparts an unpleasant ‘band-aid’ note to cider, occasionally described as ‘horse-like’ or ‘barnyard’. At low levels 4-ethyl phenol contributes to product complexity.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.