Soft drinks flavour standards kit used to train professional tasters to recognize and scale the intensity of eight different taints.
Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of soft drinks flavour cards.
AROXA™ certified soft drinks 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.
The importance and origins of each flavour are:
Flavour: BROMOPHENOL Chemical name: 2-BROMOPHENOL
“Bromophenol, like disinfectant or iodine, medicinal”
IMPORTANCE: 2-Bromophenol imparts an unpleasant note, described by consumers as ‘chemical’ or ‘contaminated’. It is often associated with the presence of guaiacol when produced as a result of spoilage by bacteria.
ORIGINS: Bromophenols can taint product through ingredients, water or packaging. Associated with use of recycled wood and cardboard. Can also arise due to growth of Alicyclobacillus bacteria in ingredients.
Flavour: CHLOROPHENOL Chemical name: 2,6-DICHLOROPHENOL
“Chlorophenol, like antiseptic, disinfectant or mouthwash”
IMPORTANCE: 2,6-Dichlorophenol imparts an antiseptic, medicinal note to contaminated soft drinks. The taints is regarded by consumers as unpleasant and tainted even at low levels. Chlorophenols are produced through reactions involving phenolic compounds and free chlorine.
ORIGINS: Chlorophenols can taint soft drinks and juices through ingredients, water or packaging materials. Antiseptic taints due to chlorophenols are especially associated with use of recycled wood and cardboard in packaging materials.
Flavour: DMS Chemical name: DIMETHYL SULPHIDE
“DMS, like boiled sweetcorn or tomato sauce”
IMPORTANCE: Dimethyl sulphide is associated with sulphury and ‘muddy’ odours notes. It is an indicator of contamination of the carbon dioxide supply. DMS can also be associated with contamination of the water supply with faecal bacteria.
ORIGINS: DMS is a contaminant introduced to soft drinks through use of insufficiently-purified carbon dioxide. This flavour can also arise through bacterial spoilage of ingredients and additives.
Flavour: METALLIC Chemical name: FERROUS SULPHATE
“Metallic, like ink or blood”
IMPORTANCE: Metallic flavour problems are often of external origin (taints) and occasionally formed within the product itself (off-flavour). Metallic character is primarily a mouthfeel characteristicl but sometimes product odour, colour and clarity can be affected.
ORIGINS: Metallic taints in soft drinks are derived from contamination of raw materials or process water with metal ions or from or from corrosion of process plant. Metallic odours can also be produced by lipid oxidation.
Flavour: EARTHY-GREEN PEPPER Chemical name: 2-ISOBUTYL-3-METHOXYPYRAZINE
“Earthy-green pepper, like green pepper or chillies”
IMPORTANCE: 2-Isobutyl-3-methoxypyrazine (2-IMP) is a potent off-flavour with a very low flavour threshold. It imparts an unpleasant earthy note which is reminiscent of green peppers. It may occur in admixture with other methoxypyrazines.
ORIGINS: 2-Isobutyl-3-methoxypyrazine is introduced to soft drinks through use of contaminated formulation water or process water. This earthy taint is formed by Actinobacteria in lakes, reservoirs and water distribution systems.
Flavour: EARTHY-POTATO SKINS Chemical name: 2-ISOPROPYL-3-METHOXYPYRAZINE
“Earthy-potato skins, like potato skins or dug soil”
IMPORTANCE: 2-Isopropyl-3-methoxypyrazine is a potent off-flavour with a very low flavour threshold. It imparts an unpleasant earthy / mouldy note which is reminiscent of potato skins or dug soil. IMP may occur in admixture with other methoxypyrazines.
ORIGINS: 2-Isopropyl-3-methoxypyrazine (2-IMP) is introduced to soft drinks through use of contaminated formulation water or process water. It is formed by Actinobacteria in lakes, reservoirs and water distribution systems.
Flavour: MUSTY-TBA Chemical name: 2,4,6-TRIBROMOANISOLE
“Musty-TBA, like corked wine or a damp cellar”
IMPORTANCE: 2,4,6-Tribromoanisole imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint soft drinks through airborne contamination, even after the product has been packaged.
ORIGINS: 2,4,6-Tribromoanisole contaminates soft drinks through ingredients, water, air or packaging materials. Taints from such haloanisoles are associated with use of recycled materials such as wood and cardboard. 2,4,6-Tribromoanisole is derived from methylation of bromophenols by moulds.
Flavour: MUSTY-TCA Chemical name: 2,4,6-TRICHLOROANISOLE
“Musty-TCA, like corked wine or a damp cellar”
IMPORTANCE: 2,4,6-Trichloroanisole imparts an unpleasant musty odour which is reminiscent of damp cellars or corked wine. This is one of the few flavours that can taint soft drinks through airborne contamination, even after the product has been packaged.
ORIGINS: 2,4,6-Trichloroanisole contaminates soft drinks through ingredients, water, air or packaging materials. Taints from chloroanisoles are often associated with use of recycled materials such as wood and cardboard. Trichloroanisoles are derived from methylation of chlorophenols by moulds and for this reason such taints are often associated with damp, mouldy environments.