Sensory training kit used to train professional beer tasters to recognize and scale the intensity of ten different water flavour notes associated with distribution off-flavours found in water.
Use this set of certified water flavour standards to deliver up to 2 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™ Water – Distribution Off-flavours 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 ten flavours as detailed below.
METHYL TERT-BUTYL ETHER
The importance and origins of each flavour are:
Flavour: ROTTEN VEGETABLE Chemical name: DIMETHYL DISULPHIDE
“Rotten vegetable, like pickled vegetables or a sewage treatment plant”
IMPORTANCE: Dimethyl disulphide (DMDS) is an off-flavour in fresh beer. It also develops in some beers during ageing in pack. It can also occasionally arise as a taint through use of contaminated carbon dioxide for carbonation of beer. Some describe this flavour as ‘dirty sulphur’.
ORIGINS: Dimethyl disulphide is formed in beer as a result of production of hydrogen sulphide by yeast. If venting of the fermenter is poor (or the fermentation is done under pressure) flavours like this can build up.
Flavour: METALLIC Chemical name: FERROUS SULPHATE
“Metallic, like ink or blood”
IMPORTANCE: Taint and occasionally off-flavour in beer. Primarily affects beer mouthfeel but occasionally beer odour can also be affected.
ORIGINS: Metallic taints are erived from contamination of beer with metal ions, either from brewing raw materials or from corrosion of brewery plant. Metallic odours can also be produced by lipid oxidation.
Flavour: H2S Chemical name: HYDROGEN SULPHIDE
“H2S, like boiled eggs or rotten eggs”
IMPORTANCE: H2S is present in all beers. Concentrations vary considerably from beer to beer. H2S is an off-flavour in most beer styles. It is a signature flavour character in Burton ale.
ORIGINS: Hydrogen sulphide is produced by both ale and lager yeasts during fermentation and maturation. The amount of H2S produced and retained depends on wort composition, yeast strain and fermentation conditions.
Flavour: INDOLE Chemical name: INDOLE
“Indole, like pig faeces or jasmine”
IMPORTANCE: Indole is an off-flavour in lagers, ales and stouts. It is regarded by some as ‘artisanal’ character (‘jasmine / floral’) and by others as a serious off-note (‘faecal / dirty’).
ORIGINS: Indole is formed by contaminant ‘coliform’ bacteria during fermentation. It is often associated with simultaneous production of dimethyl sulphide.
Flavour: SOLVENT-MTBE Chemical name: METHYL TERT-BUTYL ETHER
“Solvent-MTBE, like gasoline or paint thinners”
Flavour: MUSHROOM-MOULDY Chemical name: 1-OCTEN-3-OL
“Mushroom-mouldy, like fresh mushrooms or canned mushrooms”
Flavour: SKATOLE Chemical name: SKATOLE
“Skatole, like animal faeces”
IMPORTANCE: In addition to contributing an unpleasant, somewhat nauseating, faecal note, the presence of skatole can also indicate contamination of the supply chain with faecal bacteria.
ORIGINS: It is produced by bacteria from tryptophan.
Flavour: WOODY-PENCIL SHAVINGS Chemical name: TERT-BUTYL-1,4-BENZOQUINONE
“Woody-pencil shavings, like pencil shavings”
Flavour: MUSTY-TBA Chemical name: 2,4,6-TRIBROMOANISOLE
“Musty-TBA, like corked wine or a damp cellar”
IMPORTANCE: Bromoanisole is a taint in beer. It is associated with a high degree of consumer rejection, even at low levels. It is often described by consumers as ‘chemical’ or ‘contaminated’.
ORIGINS: Tribromoanisole taints are associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.
Flavour: MUSTY-TCA Chemical name: 2,4,6-TRICHLOROANISOLE
“Musty-TCA, like corked wine or a damp cellar”
IMPORTANCE: Taint in beer. Trichloroanisole is associated with a high degree of consumer rejection, even at low levels. The flavour is often described by consumers as ‘chemical’ or ‘contaminated’.
ORIGINS: Trichloroanisole taints are often associated with use of recycled wood and cardboard. The compound can migrate across packaging materials to contaminate raw materials, filter aids, and beer.