Sensory training kit used to train professional beer tasters to recognize and scale the intensity of six different beer flavour notes associated with off-flavours found in malt.
Use this set of certified beer flavour standards to deliver up to 90 minutes of taster training for ten people, or as a personal flavour training kit, allowing you to train yourself to recognize each of the six flavour notes over a longer period of time.
The AROXA™ Malt – Speciality 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 six flavours as detailed below.
The importance and origins of each flavour are:
Flavour: BUTYRIC Chemical name: BUTYRIC ACID
“Butyric, like baby vomit or spent grains, rancid”
IMPORTANCE: Butyric acid is an off-flavour in beer. The flavour of affected beers can be worsened by the presence of 2,3-butanedione (diacetyl), or improved by ethyl butyrate derived from metabolism of butyric acid by yeast.
ORIGINS: Butyric acid is produced by bacteria during mashing and sweet wort separation, or during sugar syrup production or storage. It is occasionally formed as a result of bacterial spoilage of packaged beer by strictly anaerobic bacteria such as Pectinatus and Megasphaera.
Flavour: FRIED FATTY Chemical name: DECADIENAL
“Fried-fatty, like deep fried food”
Flavour: FRIED FATTY Chemical name: 2-METHYLISOBORNEOL
“Earthy-compost, like compost or peat, mouldy”
IMPORTANCE: 2-Methylisoborneol imparts a mouldy, earthy taint to beer. It is associated with a moderate degree of consumer rejection. Beers tainted with 2-methylisoborneol are described by consumers as ‘dirty’ or ‘contaminated’.
ORIGINS: Mouldy flavours from 2-methylisoborneol are imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of such taints is growth of microorganisms in the water supply.
Flavour: BARNYARD Chemical name: 4-METHYL PHENOL
“Barnyard, like cow dung, barny”
Flavour: MUSHROOM-MOULDY Chemical name: 1-OCTEN-3-OL
“Mushroom-mouldy, like fresh mushrooms or canned mushrooms”
Flavour: PAPERY Chemical name: TRANS-2-NONENAL
“Papery, like dry paper or cardboard”
IMPORTANCE: Trans-2-Nonenal is an off-flavour in beer associated with ageing. Formation of this flavour is more pronounced when precautions have not been taken in relation to minimizing process oxidation.
ORIGINS: Trans-2-Nonenal is formed during malt and wort production. After being formed, it binds to malt proteins. It is carried through the brewing process in this bound form before being released during storage of finished beer in bottles, cans or kegs.