Sensory training kit used to train professional beer tasters to recognize and scale the intensity of six different water flavour notes associated with disinfection by-products found in water.
Use this set of certified water 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™ Water – Disinfection By-Products Flavour Standards kit comes complete with a presentation box and informative flavour cards for each standard.
AROXA™ certified water 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: BROMOPHENOL Chemical name: 2-BROMOPHENOL
“Bromophenol, like disinfectant or iodine, medicinal”
IMPORTANCE: Bromophenols are taints in beer. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, or ‘contaminated’.
ORIGINS: Bromophenol taints can arise due to external contamination of packaging materials. Such problems are especially associated with use of recycled wood and cardboard. Fireproofing materials also present a risk.
Flavour: MEDICINAL Chemical name: 6-CHLORO-O-CRESOL
“Medicinal, like a hospital or antiseptic solution”
ORIGINS: Contamination of products or processing aids has been reported to be the result of exposure to airborne contaminants due to proximity to agrichemical plants or due to the use of disinfectants containing 6-chloro-4-methylphenol in the food processing plant.
Flavour: CHLOROPHENOL Chemical name: 2,6-DICHLOROPHENOL
“Chlorophenol, like antiseptic, disinfectant or mouthwash”
IMPORTANCE: Chlorophenols are taints in beer. They are associated with a high degree of consumer rejection, even at low levels. They are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
ORIGINS: Chlorophenol taints in beer can arise through external contamination of brewing or dilution liquor and / or packaging materials. They can also be formed by admixture of incompatible cleaning agents or by contact of beer with chlorinated water.
Flavour: FRIED FATTY 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: CUCUMBER Chemical name: TRANS,CIS-2,6-NONADIENAL
“Cucumber, like cucumber skin or watermelon”
IMPORTANCE: Nonadienal imparts a pleasant, but nevertheless atypical, cucumber-like note to beer, which is reminiscent of water melon at high concentrations.
ORIGINS: Found in all hops and affected more by the maturity of the hops at the time of harvesting than by hop variety. Formed as a result of oxidative degradation of hop fatty acids (linolenic acid) by hop-derived lipoxygenase enzyme.
Flavour: HAY Chemical name: NONANAL
“Hay, like dried grass or hay”
IMPORTANCE: Nonanal imparts a pleasant, but nevertheless atypical, dry grass note, reminiscent of cucumber skin at higher concentrations.
ORIGINS: Nonanal is formed by bacteria, or contributed, pre-formed, by ground water pollution. It can also be formed from amino acids as a by-product of ozonation.