Product Description
Sensory training kit used to train professional beer tasters to recognize and scale the intensity of ten different beer flavour notes associated with malt.
Use this set of certified beer flavour standards to deliver up to two hours of taster training for ten people, or as a personal flavour training kit, allowing you to train yourself to recognize each of the ten flavour notes over a longer period of time.
The AROXA™ Malt – Base Flavour Standards kit comes complete with a presentation box and informative flavour cards for each standard.
AROXA™ certified beer flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don’t forget about our 100% satisfaction guarantee.
This kit contains ten flavours as detailed below.
BASMATI RICE
2-ACETYL PYRAZINE
MALTY-BISCUITY
2-ACETYL PYRIDINE
BREAD CRUST
2-ACETYL-1-PYROLINE
POPCORN
2-ACETYL THIAZOLE
RANCID OIL
TRANS,TRANS-2,4-HEPTADIENAL
FRESHLY CUT GRASS
CIS-3-HEXANOL
SUCRALOSE
isovaleraldehyde
The importance and origins of each flavour are:
Flavour: BASMATI RICE Chemical name: 2-ACETYL PYRAZINE
“Basmati rice, like boiled rice or popcorn”
Flavour: MALTY-BISCUITY Chemical name: 2-ACETYL PYRIDINE
“Malty-biscuity, like malt or malt dust”
IMPORTANCE: 2-Acetyl pyridine is present in all beers made with barley malt. It is a desirable component of the flavour of many lagers, ales and stouts. It is a characteristic flavour, present together with many other Maillard reaction products, in many lagers and ales.
ORIGINS: 2-Acetyl pyridine is one of many compounds formed during malt kilning. Such flavours become more prominent in beers which have been contaminated with caustic cleaning agents.
Flavour: BREAD CRUST Chemical name: 2-ACETYL-1-PYROLINE
Flavour: POPCORN Chemical name: 2-ACETYL THIAZOLE
“Popcorn, like popcorn or biscuit”
Flavour: RANCID OIL Chemical name: TRANS,TRANS-2,4-HEPTADIENAL
“Rancid oil, like potato chips or vegetable oil”
IMPORTANCE: 2,4-Heptadienal is an off-flavour in beer associated with ageing. Beers made with oil-rich adjuncts are most susceptible to development of this flavour.
ORIGINS: 2,4-Heptadienal is formed in adjuncts, such as maize, during storage as a result of enzymic or non-enzymic lipid oxidation. Use of such materials can lead to development of this rancid oil flavour note in beer.
Flavour: FRESHLY CUT GRASS Chemical name: CIS-3-HEXANOL
“Freshly cut grass, like cut leaves or cut grass”
IMPORTANCE: cis-3-Hexenol is a positive flavour character in some ales and lagers, imparting a fresh ‘green’ flavour note. It is considered an off-flavour when present in excess.
ORIGINS: Several compounds, closely related to cis-3-hexenol also impart grassy notes to beer. Although they are mostly hop-derived they can also arise through use of immature malts, such as chit malt.
Flavour: SOYBEAN Chemical name: TRANS-2-HEXENAL
“Soybean”
Flavour: GRAINY Chemical name: ISOBUTYRALDEHYDE
“Grainy, like germinating malt”
IMPORTANCE: Isobutyraldehyde is present in all beers. Concentrations vary from beer to beer. It is a key flavour impact character in some lagers and ales and an off-flavour in low and non-alcoholic beers. Isobutyraldehyde is a signature flavour character in some stouts.
ORIGINS: Isobutyraldehyde and related compounds can arise in beer through use of pale malts and certain brewhouse procedures. Yeast strain and vigour are also important drivers of isobutyraldehyde levels.
Flavour: GRAINY Chemical name: ISOVALERALDEHYDE
“Grainy, like milk chocolate”
ORIGINS: During beer aging, amino acids such as leucine and phenylalanine can undergo Strecker degradation to form aldehydes of high aroma impact: Isovaleraldehyde (threshold 46 ppb as malty, cherry, apple, almond) and phenylacetaldehyde [threshold <100 ppb as floral, roses].
Flavour: SWEET Chemical name: SUCRALOSE
“Sweet, like sugar”
IMPORTANCE: One of the five basic tastes found in beer and a differentiator of beer styles and products. Sweetness is a key flavour character in primed lagers and ales. It s a signature flavour character in Sweet stout.
ORIGINS: Sweet taste is contributed to beer by sugars, such as glucose, maltose and maltotriose, which most yeasts remove. Less attenuative yeasts leave some behind.
