Product Description
Sensory training kit used to train professional water tasters to recognize and scale the intensity of six different water flavour notes associated with natural water properties flavours 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.
EARTHY-GREEN PEPPER
2-ISOBUTYL-3-METHOXYPYRAZINE
EARTHY-POTATO SKINS
2-ISOPROPYL-3-METHOXYPYRAZINE
EARTHY-COMPOST
2-METHYLISOBORNEOL
ALKALINE
SODIUM BICARBONATE
The importance and origins of each flavour are:
Flavour: GEOSMIN Chemical name: GEOSMIN
“Geosmin, like sugar beets or damp soil”
IMPORTANCE: Geosmin is a taint in beer. It is associated with a moderate degree of consumer rejection. Geosmin is described by consumers as ‘dirty’ or ‘contaminated’.
ORIGINS: Geosmin is imparted through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is usually growth of microorganisms in the water supply.
Flavour: EARTHY-GREEN PEPPER Chemical name: 2-ISOBUTYL-3-METHOXYPYRAZINE
“Earthy-green pepper, like green pepper or chillies”
IMPORTANCE: 2-Isobutyl-3-methoxypyrazine imparts an earthy taint to beer. It is associated with a high degree of consumer rejection. Beers contaminated with 2-isobutyl-3-methoxypyrazine described by consumers as ‘chemical’ or ‘contaminated’.
ORIGINS: 2-Isobutyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Flavour: EARTHY-POTATO SKINS Chemical name: 2-ISOPROPYL-3-METHOXYPYRAZINE
“Earthy-potato skins, like potato skins or dug soil”
IMPORTANCE: 2-Isopropyl-3-methoxypyrazine imparts a taint to beer. It is associated with a moderate degree of consumer rejection. It is described by consumers as ‘dirty’ or ‘contaminated’.
ORIGINS: 2-Isopropyl-3-methoxypyrazine is imparted to beer through use of contaminated brewing liquor, rinse liquor or dilution liquor. The source of the taint is growth of microorganisms in the water supply.
Flavour: EARTHY-COMPOST 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: ALKALINE Chemical name: SODIUM BICARBONATE
“Alkaline, like caustic or detergent”
IMPORTANCE: Alkaline flavour is a taint in beer. Increases in beer pH value affect beer flavour indirectly, altering the flavour activity of many acidic and basic flavour compounds, giving rise to ‘bready’ and ‘sweet’ flavour notes.
ORIGINS: Alkaline flavours usually originate from accidental contamination of beer with caustic cleaning agents. Such incidents are often associated with an increase in beer colour and sodium ion concentrations in addition to an undesirable flavour change.
Flavour: SALTY Chemical name: SODIUM CHLORIDE
“Salty, like table salt”
IMPORTANCE: Saltiness is one of the five basic tastes found in beer and a differentiator of beer styles and products. It is an important flavour note in lagers, ales and stouts. Chloride ions contribute to overall flavour balance and smoothness.
ORIGINS: Chloride is contributed to beer by both malt and brewing liquor. Some brewers add calcium chloride or sodium chloride in the brewhouse to provide palate smoothness.
