“Earthy-damp soil, like damp soil or freshly-dug soil”
Water flavour standard used to train professional water tasters to recognize and scale the intensity of earthy-damp soil character.
Ethyl fenchol is formed by Actinobacteria in lakes, reservoirs and water distribution systems. It is produced both by live cells and through decomposition of dead cells. This compound imparts an unpleasant earthy odour to water which is reminiscent of damp or freshly-dug soil.
Food grade | Free from sensory impurities | Extensively tested | Safe to smell and taste.