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 seven flavours as detailed below.
The importance and origins of each flavour are:
Flavour: ACETIC Chemical name: ACETIC ACID
“Acetic, like vinegar”
IMPORTANCE: Acetic acid is present in all beers. It is the characteristic flavour of some beer styles, eg Lambic beer. It is present in all lagers, ales, stouts and wheat beers as a normal component of a balanced flavour. It becomes and off-flavour when present at high concentrations. Acetic flavour is a common problem in draught-dispensed beers, where it results from growth of contaminating acetic acid bacteria or wild yeasts.
ORIGINS: Acetic acid is produced by yeast during fermentation. Too much yeast growth, contaminating bacteria and wild yeasts can all result in production of excessive levels of acetic acid.
Flavour: ETHYL ACETATE Chemical name: ETHYL ACETATE
“Ethyl acetate, like nail varnish or nail varnish remover”
IMPORTANCE: Ethyl acetate is present in all beers, and is the ester found in greatest amounts in beer. Its high flavour threshold means that it makes a bigger contribution to the flavour of ales – and especially strong ales – than it does to lagers.ced depends on several variables, including wort composition, yeast strain and fermentation conditions. Wild yeasts produce high levels of ethyl acetate.
ORIGINS: Ethyl acetate is produced by both ale and lager yeasts in the brewery during fermentation. The amount of ethyl acetate produced depends on several variables, including wort composition, yeast strain and fermentation conditions. Wild yeasts produce high levels of ethyl acetate.
Flavour: ETHYL BUTYRATE Chemical name: ETHYL BUTYRATE
“Ethyl butyrate, like over-ripe mango or tinned pineapple”
IMPORTANCE: Ethyl butyrate contributes a pleasant ‘tropical fruit ester’ note to ales and lagers. It is associated with use of particular yeast strains and hop varieties.
ORIGINS: Ethyl butyrate is produced by both ale and lager yeast during fermentation. The amount produced depends on wort composition, yeast strain and fermentation conditions. The presence of ethyl butyrate in beer can be indicative of brewhouse hygiene problems, with the compound being formed during fermentation as a result of esterification of butyric acid produced by contaminant bacteria in the brewhouse.
Flavour: ETHYL HEXANOATE Chemical name: ETHYL HEXANOATE
“Ethyl hexanoate, like artificial apple, or aniseed”
IMPORTANCE: Ethyl hexanoate is an ester which is present in all beers. Concentrations of ethyl hexanoate vary from beer to beer. Ethyl hexanoate is a key flavour impact character in some lagers and ales.
ORIGINS: Ethyl hexanoate is produced by both ale and lager yeast during fermentation. The amount of ethyl hexanoate produced during fermentation depends on many variables, including wort composition, yeast strain and fermentation conditions.
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: ISOAMYL ACETATE Chemical name: ISOAMYL ACETATE
“Isoamyl acetate, like bananas or boiled sweets”
IMPORTANCE: Isoamyl acetate is present in all beers. Concentrations vary considerably from beer to beer. It is a key flavour impact character in some lagers and ales and a signature flavour character in German-style wheat beer.
ORIGINS: Isoamyl acetate is produced by both ale and lager yeast during fermentation. The amount of isoamyl acetate produced depends on wort composition, yeast strain and fermentation conditions.
Flavour: METHIONAL Chemical name: METHIONAL
“Methional, like mashed potato”
IMPORTANCE: Methional is an important ageing character of lager, ales and stouts. It is a sulphury off-flavour of fresh lager beer. Methional is also a signature ‘worty’ note in many low- and non-alcoholic beers.
ORIGINS: Methional is produced in the brewhouse from the breakdown of the sulphur-containing amino acid methionine. It can also be released during beer ageing. In some breweries it can be associated with re-use of beer recovered from yeast and with over-pasteurization of beer.